Lately, I have been cooking from Madhur Jaffrey’s wonderful cookbooks. In her writing, she talks of spices being the colors on a painter’s or chef’s palette. “India is a country where spices are used magically,” she explains. “Cooks know how to get the different shades, tones, and colors from spices.” After cooking a simple turmeric chicken dish for dinner, I wondered about adding turmeric to cakes or sweet breads. I picked these golden flowers at Appleton Farms and immediately knew that I wanted to bake something with this rich saffron color. This recipe is adapted from Alison Roman’s recipe in the New York Times. Try it for breakfast or a late afternoon snack with some iced herbal tea.
1 1/2 cups of all-purpose flour
2 tsp. baking powder
1 tsp. Kosher salt
1/4 tsp. baking soda
3/4 tsp. turmeric
2 lemons (1 lemon will be used for the top of the bread)
1/2 cup honey
1/2 cup plain yogurt
2 eggs, lightly beaten
3 oz. coconut oil, melted and cooled
Method of Preparation:
Preheat oven to 325 F. Grease a 8 1/2 x4 1/2 loaf pan (metal if you have it as it conducts heat more evenly) and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, baking soda and turmeric. Set aside.
Zest 1 lemon and 1 lime onto a piece of wax paper and set aside. Juice the zested lemon into a small bowl. You should have about 1-1 1/2 tbs. In a large bowl, mix the honey, yogurt, eggs, lemon zest, lime zest, and lemon juice. Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted coconut oil. Pour batter into prepared pan and smooth the top with a spatula. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Place on a rack to cool.
Meanwhile, cut 1/2 of a lemon in very thin slices. Place 1/2 cup of sugar and 1/2 cup of water in a small sauce pan and cook until the sugar is dissolved. Add the lemon slices and simmer on low for 10 minutes or until the lemon slices are soft.
Once the cake is cool, place the lemon slices on top and pour a bit of the lemon syrup on top of the bread.