I’m still alive (though buried under late stage PhD work), but did not want to miss this year’s vegan bake off by PETA (find the recipes from the last years here and here). My also culinary adventurous friend Sandra recently sent me a recipe for a Middle Eastern cake called Sfuf, made with turmeric. I was intrigued, and as usually, made my own version of it. While the original calls for shredded coconut, I rather went with ground almond. And I added orange blossom water to it, which makes a great addition and balances out the earthy flavour of the turmeric, without tasting soapy. I suppose you could also try this cake with rose water instead of the orange water, just be cautious with these flavours, as you just want them to compliment, but not overpower.
The cake itself is a little dense (the batter is relatively thick as well), so not super fluffy, but very tasty! And without further ado, here is the recipe for this unusual cake:
3 cups of flour
3 tsp baking powder
pinch of salt
2/3 cup white sugar (you want the cake to be bright yellow and brown sugar would mess with the colour)
1 tbsp turmeric
1 1/2 cups ground almonds
3/4 cup vegetable oil (rapeseed or sunflower)
1 1/2 cups almond milk
3 tbsp orange blossom water (I used the one from Marigold)
1 tbsp tahini (to grease the cake tin)
a good handful of shelled pistachios for decoration
Preheat your oven to 180°C/350°F. Grease your cake tin with the tahini; use your hands, it’s more fun! In a bowl, mix all the dry ingredients thoroughly, then add the oil, milk and orange blossom water. Mix until combined, then transfer the batter into your greased cake tin, put the pistachios in a funky pattern on top, and bake for about 40 min (depending on depth of your tin). Let the cake cool a little until it peels away from the sides of the tin. Make yourself a chai or coffee, and enjoy with the cake!