Alison Roman’s recipes for simple yet sensational meals make mouths water.
Food blogger and photographer Vasili Anton from @tspblog baked Roman’s popular Turmeric Lemon Cake with If & When, sending a ray of sunshine leaping onto your fork.
Vasili substituted salt and lemon zest with 2 TSPs of our 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 ½ cups all-purpose flour
2 tsp baking powder
¾ tsp ground turmeric
2 tsp Moroccan Preserved Meyer Lemon Paste
1 Meyer lemon
1 cup granulated sugar, plus 2 TBS for sprinkling
¾ cup sour cream or full-fat Greek yogurt (or 3/4 coconut or vegan yogurt of your choice)
2 large eggs
½ cup unsalted butter (1 stick), melted or 1/2 cup vegan butter, melted
Heat oven to 350 degrees F.
Lightly grease a 4-by-9-inch loaf pan (approximately) with nonstick cooking spray or butter, and line it with parchment, leaving some overhang on both of the longer sides so you’re able to easily lift the cake out after baking.
Whisk flour, baking powder and turmeric in a large bowl.
Halve the lemon and squeeze 2 TBS juice into a small bowl. Cut half the remaining lemon into thin rounds, discarding seeds.
Add 1 cup sugar to 2 tsp If & When in medium bowl; rub together with your fingertips. Whisk in sour cream and eggs until well blended.
Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in melted butter. Scrape batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 TBS sugar.
Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the center comes out clean, 50 to 60 minutes. (If the lemons are getting too dark, lay a piece of foil over to prevent burning.)
Let cool before slicing. Cake can be baked up to 5 days ahead, wrapped tightly, and stored at room temperature.
Adapted from the New York Times recipe, "Lemony Turmeric Tea Cake."
Image: Vasili Anton