Turmeric breakfast loaf

Turmeric breakfast loaf

Based on 11 ratings

Difficulty

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

Ingredients

Servings:-10+
3 tsp 
ground turmeric
1  
carrot
4  
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
  • 3 tsp ground turmeric
  • 1  carrot
  • 4  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

Utensils

  • oven
  • loaf pan (24-cm/9-in)
  • fine grater
  • citrus press
  • hand mixer with beaters and dough hooks
  • box grater
  • parchment paper
  • 4 bowls

Enjoy with

Green tea
This healthy-ish cake is served best with a cup of warm green tea.

Nutrition per serving

Cal
377
Protein
11g
Fat
24g
Carb
30g

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.
  • 1 carrot
  • 4 eggs
  • 10 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 sugar
  • 100 butter
  • ¼ tsp salt
  • 100 flour
  • 150 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 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!