Turmeric and Milk Tea Cake
This eggless cake brings together the unique flavors of turmeric and ghee, creating a soft, moist, and delicately spiced dessert. The mild turmeric flavor complements the richness of ghee, while poppy seeds and pistachios add texture and a nutty crunch. Finished with a whipped cream icing and garnished with pistachio dust and rose petals, this teacake offers a delightful fusion of traditional ingredients in a modern bake.
Ingredients 15
1 1⁄2 cups plain flour
1⁄2 cup plain yogurt
1⁄2 cup ghee, such as katoomba or any other brand
3⁄4 cup caster sugar
1⁄2 cup full-fat milk
1 tsp turmeric powder
1 tbsp poppy seeds
1⁄2 tsp baking powder
1 1⁄2 tsp baking soda
1 tbsp pistachios, chopped
Icing
250 ml thickened cream
1 cup icing sugar
1 tsp cornflour
pistachio dust, for sprinkling
rose petals, to garnish
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Method 5
Preheat the oven to 180°C.
Add the and to a bowl and mix well until combined, using an electric beater.
Add the and mix. Now add the , , , , and , and gently fold. Avoid over-mixing.
Add the and mix until combined. Pour into a greased baking tray and sprinkle the chopped on top. Bake for 50 minutes or until done. Cool completely.
While the cake cools, using both a chilled bowl and chilled beaters, whip the , , and until light and thick enough to spread as icing on the cake. Spread the whipped cream icing over the cooled cake. Sprinkle with pistachio dust and rose petals to garnish. Serve.
Bhavna - The Modern Desi Co's tips
Avoid over-mixing.
