Tumeric and Aniseed Cake
Recipe by Thomas Johnstone – BAMS Member
Turmeric and Aniseed Cake
2 tsp ground turmeric powder
1 tsp ground aniseed (not ground)
80 gm (1/2 cup) pine nuts
300 gm (2 cups) plain flour
250 gm castor sugar
1 tsp baking powder
185 ml (3/4 cup) milk
125 ml (1/2 cup) vegetable oil
Whipped cream to serve
You will need a 20cm round cake tin for this recipe
Preheat oven to 180 °C. Place aniseed and 80 ml water in a small saucepan over high heat and bring to the boil.
Cook for 2 minutes or until reduced to about ¼ cup. Strain and cool.
Whisk milk and sugar in a jug until sugar dissolves. Whisk in oil and aniseed flavoured water.
Sift flour, baking powder and turmeric powder together in a large bowl, then make a well in the centre.
Pour in milk mixture, whisk to combine, then pour into a greased 20cm cake pan lined with baking paper.
Scatter with pine nuts and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve cake with cream.