“Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Show us how you’re cooking with something new (to you!) in 2016.”
So I have a confession to make – turmeric is not new to me. However, the application I chose to use it in is very new to me. Over the years I have used turmeric in curry dishes and homemade salad dressings, but that’s pretty much the extent of it. I have yet to use it in a sweet dish – that is – until now.
Turmeric itself doesn’t boast a ton of flavor so it can easily be used in both sweet and savory dishes. It has a bit of a peppery taste with a slight nod to ginger; so I decided to emphasize the ginger and pair it with orange. In this cake I utilize two different types of ginger to create a dimensional flavor: dried ground ginger and candied ginger. I incorporate orange zest and orange juice to cool down the spice and bring a bright sweetness to the cake.
Turmeric is often used in foods for its stunning yellow color, and this recipe is no exception. Turmeric, an all-natural food coloring, if you will, lends a luxurious color to the glaze.
This cake is delightfully moist and full of flavor; it’s definitely a crowd pleaser. You may even find yourself nibbling on it for breakfast, enjoy!
- For the cake:
- 3 tablespoons orange zest plus ¼ cup juice (from 3 oranges)
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 3 cups (15 ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground ginger
- 18 tablespoons unsalted butter, at room temperature
- ½ cup packed brown sugar
- 1 cup sugar
- 3 large eggs, 1 large egg yolk
- ½ cup candied ginger, diced small, divided
- For the glaze:
- 3 tablespoons fresh orange juice
- 1 tablespoon milk
- 2 teaspoons ground turmeric
- 2 cups powdered sugar
- Adjust oven rack to middle position and heat to 350°F. Spray a 12-cup Bundt pan with non-stick cooking spray and set aside.
- Run a knife through the orange zest a few times to mince. In a medium bowl combine orange zest, juice, buttermilk and vanilla.
- In a medium bowl whisk together flour, baking powder, baking soda, salt and ground ginger.
- Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high for 4-6 minutes until fluffy. Scrape down sides of bowl as needed.
- In a small bowl, whisk together eggs and yolk then add to butter mixture. Mix on medium for 30 seconds, scrape down sides of bowl and mix for an additional 30 seconds.
- On low speed and add flour mixture in three additions, alternating with buttermilk-orange mixture. Mix until just combined, add ¼ cup plus 2 tablespoons of candied ginger (reserving the rest for garnish) and mix for a few additional seconds, until just combined.
- Transfer batter to prepared Bundt pan and spread into an even layer. Bake until top is golden brown and toothpick comes out clean, about 45-55 minutes. Remove pan from oven and transfer to a wire rack for 20 minutes. Reverse pan on a wire rack and remove cake. Allow cake to completely cool. Meanwhile, in a medium bowl, whisk together orange juice, milk, turmeric and powdered sugar.
- Once cake is cool, drizzle glaze over cake and sprinkle top with remaining 2 tablespoons of candied ginger.