Alison Roman’s latest cookbook, Nothing Fancy, has become a media darling, and for good reason: her recipes for simple yet sensational meals make mouths water.
Vasili from @tspblog baked Roman’s popular Turmeric Lemon Cake with If & When - an easy and delicious dessert to have on hand when hosting during the holidays. Like Meyer lemon, it's the bright light of winter, a ray of sunshine leaping off the table and onto your fork.
Vasili substituted the salt and lemon zest with 2 teaspoons Moroccan Preserved Meyer Lemon Paste to make it even more memorable. "It enhanced the savory notes of the turmeric in the cake," says Vasili.
1 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp ground turmeric
1 cup sugar + 2 TBS or dusting the cake top before baking
2 tsp If & When Moroccan Preserved Meyer Lemon Paste
3/4 cup of sour cream
2 large eggs
1/2 cup of unsalted butter, melted and cooled
Thinly sliced Meyer lemon rounds (seeds removed), for topping
1. Preheat oven to 350 F. Grease a 9 x 4 inch loaf pan with butter and line with parchment paper, leaving an overhang on both sides.
2. Combine the flour, baking powder and turmeric in a medium bowl.
3. Add the sugar and lemon zest to another bowl and use your fingers to rub the zest into the sugar. Whisk in the sour cream, eggs, and preserved lemon paste.
4. Add the wet mixture to the dried mixture, stirring until the flour has been incorporated. Stir in the melted butter.
5. Transfer the batter to the loaf pan and use a silicone spatula to smooth the top. Arrange the lemon slices on top and sprinkle everything with sugar.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center is removed clean. The top should be golden and lemon slices beginning to caramelize. Let cool before remove from the pan, slicing, and serving.
-Adapted from Nothing Fancy