Turmeric, a member of the ginger family, is a yellow wonder root plant. Curcumin, the active ingredient in Turmeric, is a powerful antioxidant and has anti-inflammatory properties. Studies are still being conducted on this plant but preliminary research suggests that eating turmeric can help ward off dementia, inhibit the growth of tumors, lower cholesterol, reduce inflammation, improve digestion, lower blood sugar levels and fight infections.
Wendy, one of the nursery’s key volunteers made this deliciously irresistible gluten free Turmeric and Orange cake and kindly shares the recipe with you all.
Wendy’s Gluten Free Turmeric and Orange Cake
150gm thick yoghurt
25gm finely grated fresh turmeric
250gm almond meal
100gm fine polenta
1 tsp baking powder
2 large oranges – finely grated rind & juice
¾ – 1 cup cultured cream or yoghurt (sweetened)
Finely grated orange rind
- Pre-heat oven to 180’C. Line a 22cm round spring form tin with baking paper. Grease with butter and coat with ground almonds. In a mixing bowl cream the butter and sugar till pale. Add one egg at a time, mixing well after each one until combined. Stir in yoghurt and turmeric.
- In a separate bowl, combine the almond meal, polenta and baking powder. Fold together into cake mixture alternatively with the orange juice & rind mixture.
- Bake in the oven for approximately 1 hour. Turn out the cake after five to 10 minutes of cooling in the tin. When completely cool, spread on topping. Cover with berries if desired.
Share & enjoy!