Turmeric breakfast loaf

Turmeric breakfast loaf

Based on 23 ratings

Difficulty

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

Ingredients

Servings2
tsp
ground turmeric
¼
carrot
¾
eggs
32 g
sugar (divided)
20 g
butter (soft)
tsp
salt (divided)
20 g
flour
30 g
ground almonds
¼ tsp
baking powder
tsp
cinnamon
lemon (divided, juice and zest)
40 g
cream cheese
tbsp
honey
tbsp
pistachios (chopped)
ground turmeric for garnish
MetricImperial

Utensils

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

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-cream-butter-and-sugar

How to cream butter and sugar

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal377
Protein11 g
Fat24 g
Carb30 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.
    • ¼ carrot
    • ¾ eggs
    • 2 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.
    • 30 g sugar
    • 20 g butter
    • tsp salt
    • 20 g flour
    • 30 g ground almonds
    • ¼ tsp baking powder
    • tsp cinnamon
    • lemon (juice)
    • 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!
    • 40 g cream cheese
    • tbsp honey
    • tsp salt
    • lemon
    • 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!

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