A turmeric cake with stunning and delicious citrus on top! Cakes with turmeric make for an unexpected dessert that is packed with flavor and buttery goodness!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: citrus desserts for a party, unique cake recipes
Preheat the oven and prepare the pan. Preheat the oven to 350°F, and adjust a rack to the center. Use a pastry brush, or a bit of the butter wrapper, to thoroughly coat the bottom and sides of a 9 inch cake pan with 1 tablespoon of the butter. Melt the remaining cup of butter and set it aside.
Cut the blood oranges and line the pan with them. On a clean, dry surface, use a paring knife to cut about ½ inch off the top and bottom of each blood orange. Then to remove the skin, set them down on one of their flat surfaces and use a the knife, moving downwards, just inside the skin, cutting only slightly into the flesh. Now, cutting horizontally into the blood oranges, create round slices that are about ¼ inch thick. Place them on the bottom surface of the buttered cake pan, covering as much of the space as possible. The edges of the orange slices should be touching each other. Set aside.
Infuse the milk with the turmeric. In a small saucepan, combine the milk with the freshly grated turmeric. (Here's How to Use Fresh Turmeric.) Place the pan over medium-high heat and bring to a strong simmer. Then turn off the heat, cover, and set aside.
Begin making the cake batter. In a large mixing bowl, combine the flour with the baking powder, cardamom and salt. In another mixing bowl, whisk the eggs with the sugar and vanilla. Set both aside.
Strain the turmeric milk. Strain the turmeric milk in a fine mesh strainer. Use the bottom of a spoon to gently press on the grated turmeric to get as much liquid out as possible.
Finish the batter and bake. Make a well in the center of the dry ingredients, and pour in the egg mixture and the strained turmeric milk. Once it's blended in, fold in the melted butter. Continue to fold the batter until it's smooth. Pour the batter into the prepared cake pan with the blood oranges and place it on a baking sheet, and then into the preheated 350°F oven. Bake until it's golden and set, about 30 minutes.
Cool and serve. Let the cake cool in the pan for at least 10 minutes, and then invert it onto a serving plate. (The cake is best served at room temperature.)