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May 26, 2016

Turmeric cake with Pistachio Cream

by Julieta Lucca

Ever heard of turmeric?

It’s a plant that’s grown predominantly in India and also a common spice used in many Asian cuisines.

Turmeric is known for having anti-inflammatory and anti-bacterial properties.

Turmeric has become extremely popular in the last year, there are now recipes for turmeric milk, turmeric lattes and now, turmeric cake!

What began as a basic sponge in the JOYKitchen, turned out to be one of our favourite recipes of all time. The best thing about it is that it’s completely customisable as long as you leave the basic sponge ingredients unchanged.

The pillowy frosting combined with the subtle crunch of the ground pistachios is the best way to complement the bright mustardy colour of the sponge, not to mention the subtle but warming flavour of turmeric.

Add a little more or less depending on how strong you like the taste.


🕑 45 minutes

  • serves 12
  • 250g butter or margarine, softened
  • 250g caster sugar
  • 4 medium eggs
  • 250g flour
  • 3 tsp baking powder
  • 2 1/2 tsp turmeric (more or less depending on how strong you like the taste)
  • 1 tsp milk
  • 2 tsp vanilla extract
  • 400ml double cream
  • 60g pistachios, ground
  • 1 tbsp icing sugar


– Heat the oven to 180C and line two 20cm cake tins with baking paper.

– Start by creaming the butter and the sugar together until it becomes pale. Beat in the eggs, one at a time, then the vanilla extract.

– Sift the flour, baking powder and turmeric together, mix together and fold into the wet ingredients. Mix thoroughly and add a bit of milk to loosen up if the consistency is too stiff.

– Divide the mixture between the cake tins and spread out evenly. Bake for 20-25 minutes. Take them out and let cool completely.

– Start beating the double cream on high speed, with an electric mixer add the sugar and continue to beat until it starts to thicken. Add ⅔ of the ground pistachios and mix until it becomes stiff and holds its shape.

– Level the tops of the cakes if needed by sliding a serrated knife parallel to the top of the cake, to remove the dome-like shape of the cake.

– Spread some of the cream on the first layer, making sure it’s completely covered with at least half an inch (2cm) of cream.

– Top with the second layer and spread the remaining cream all over the cake.

– Finish up by sprinkling some of the remaining ground pistachios on top.

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