Turmeric breakfast loaf

Step 1/ 4

• 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

• 30 g sugar
• 20 g butter
• ⅛ tsp salt
• 20 g flour
• 30 g ground almonds
• ¼ tsp baking powder
• ⅛ tsp cinnamon
• ⅛ lemon (juice)
• ⅝ 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

• 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

• 40 g cream cheese
• ⅝ tbsp honey
• ⅛ tsp salt
• ⅛ lemon
• ⅜ 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!

Enjoy your meal!