Turmeric breakfast loaf

Based on 14 ratings
Anne Mühlmeier

Anne Mühlmeier

www.foodbyannie.com

Blogger

Difficulty

Easy 👌
25
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
3 tsp ground turmeric
carrot
eggs
160 g sugar (divided)
100 g butter (soft)
½ tsp salt (divided)
100 g flour
150 g ground almonds
1 tsp baking powder
½ tsp cinnamon
½ lemon (divided, juice and zest)
200 g cream cheese
3 tbsp honey
2 tbsp pistachios (chopped)
ground turmeric for garnish
Metric
Imperial

Utensils

  • oven
  • 2 bowls
  • box grater
  • hand mixer with beaters
  • bowl
  • hand mixer with dough hooks
  • loaf pan
  • parchment paper
  • fine grater
  • citrus press

Nutrition per serving

Cal
377
Protein
11 g
Fat
24 g
Carb
30 g
  • Step 1/4

    Pre-heat oven to 175°C/350°C. Peel and grate carrot, then set side. Separate eggs and set aside egg yolks. Beat egg whites with some sugar until stiff.
    • carrot
    • eggs
    • 10 g sugar
    • oven
    • 2 bowls
    • box grater
    • hand mixer with beaters

    Pre-heat oven to 175°C/350°C. Peel and grate carrot, then set side. Separate eggs and set aside egg yolks. Beat egg whites with some sugar until stiff.

  • Step 2/4

    Add soft butter, remaining sugar, and some salt to a separate bowl and stir to combine. Add egg yolks, flour, ground almonds, grated carrot, baking powder, cinnamon, some lemon juice, and turmeric and stir to combine. Fold in beaten egg whites until a smooth batter forms.
    • 150 g sugar
    • 100 g butter
    • ¼ tsp salt
    • 100 g flour
    • 150 g ground almonds
    • 1 tsp baking powder
    • ½ tsp cinnamon
    • ¼ lemon (juice)
    • 3 tsp ground turmeric
    • bowl
    • hand mixer with dough hooks

    Add soft butter, remaining sugar, and some salt to a separate bowl and stir to combine. Add egg yolks, flour, ground almonds, grated carrot, baking powder, cinnamon, some lemon juice, and turmeric and stir to combine. Fold in beaten egg whites until a smooth batter forms.

  • Step 3/4

    Transfer batter into a parchment-lined loaf pan. Bake at 175°C/350°F for approx. 45 min. Remove from oven and let cool down before taking the cake out of the baking dish and remove the parchment paper.
    • oven
    • loaf pan
    • parchment paper

    Transfer batter into a parchment-lined loaf pan. Bake at 175°C/350°F for approx. 45 min. Remove from oven and let cool down before taking the cake out of the baking dish and remove the parchment paper.

  • Step 4/4

    While the cake bakes, add cream cheese, honey, remaining salt, lemon zest, and lemon juice to a small bowl and stir to combine. Frost cooled down cake with cream cheese mixture. Dust with turmeric and sprinkle chopped pistachios on top. Enjoy!
    • 200 g cream cheese
    • 3 tbsp honey
    • ¼ tsp salt
    • ¼ lemon
    • 2 tbsp pistachios
    • ground turmeric for garnish
    • bowl
    • fine grater
    • citrus press

    While the cake bakes, add cream cheese, honey, remaining salt, lemon zest, and lemon juice to a small bowl and stir to combine. Frost cooled down cake with cream cheese mixture. Dust with turmeric and sprinkle chopped pistachios on top. Enjoy!