Eggless cake, turmeric

When you do this cake put your family or your friends to the test. Ask them if they know why it has that color ... to see if they guess it is thanks to the turmeric.

Another of its ingredients is the juice of lemonThat is why I have chosen not to use chemical yeast. I have added a little bit of bicarbonate that, with the acid of this citric, makes the cake rise and remains as seen in the photo. For that to happen, the lemon juice and the bicarbonate have to come into contact at the end, just before baking. Everything is specified in the recipe card.

A clarification ... the turmeric It hardly gives flavor but it makes the cake have a beautiful color.

Eggless cake, turmeric

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A sponge cake with yogurt, with milk, with lemon ... and without eggs. Easy to do and with a nice orange color.

• Ascen Jimenez

• Kitchen: cuisine
• Recipe type: picnic
• Rations: 8

• Cooking time: 45M
• Total time: 45M

Ingredients

• The grated skin of 1 lemon
• 200 g flour
• 5 g turmeric
• 80 g of sugar
• 1 natural yogurt (about 125 g)
• 90g milk
• 80 g of sunflower oil
• 1/2 teaspoon (coffee) bicarbonate
• Lemon juice

Preparation

1. We preheat the oven to 180º. We grease and flour a small plum cake mold.

2. Put the flour, turmeric, lemon peel, sugar and bicarbonate in the glass. We mix everything during 5 seconds at speed 5.

3. We add the yogurt, milk and oil. We mix during 20 seconds at speed 5.

4. Add the lemon juice and program 5 seconds, speed 5.

5. Without letting the dough rest, we put it in our mold and, immediately, we bake at 180º for approximately 40 minutes.

6. After that time we check with a skewer stick if the interior is well baked. If so, we take it out of the oven.

7. Let cool and unmold.

Notes

We can substitute the baking soda for 1/2 sovereign yeast type Royal.

More information - Vegan lemon sponge cake (no egg)

Adapt this recipe to your Thermomix model