The base of this cake is a play on the traditional Middle Eastern Dessert called sfouf. Sfouf are usually prepared in a 9×11 pan, cut into squares or diamonds and topped with pine nuts.
I decided to a traditional recipe and put my twist on it! I love Sfouf, the vibrant golden color and depth of flavor that the turmeric provides makes Sfouf unlike any other cake. But I like cake with icing!
And I like mini dessert. They somehow make dessert guilt free… I mean it is just a few bites 😀
I was recently at a cool shop in Seattle called Marx Foods buying some micro orchids for a cake I was making, when I came across these Rose Flower Crystals. I bought them because roses and crystals, but it wasn’t until I was developing this recipe that I knew what I was going to do with them. I used rose water in candying the pistachios, so the crystals were the perfect addition (and perfect color too).
- Turmeric Cake
- 1 1/2 cups all purpose flour
- 1 cup semolina flour
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 1 1/4 cup milk
- 1 tablespoon turmeric
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- Honey Buttercream
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup sour cream
- 1/3 cup honey
- 2 1/4 cups powdered sugar
- Candied Pistachios
- 1/2 cup shelled pistachios
- 3 tablespoons sugar
- 1 1/2 tablespoons rose water
- 1/2 teaspoon salt (if using unsalted pistachios)
- Preheat oven to 350 degrees. Line mini cupcake tin with liners.
- In a large bowl, use a mixer to combine sugar, vegetable oil and milk.
- In a separate bowl, sift together all purpose flour, turmeric, salt, and baking powder. Still in semolina flour.
- Add flour mixture to the sugar mixture and mix until combined.
- Using a small ice-cream scoop, evenly distribute batter into the lined tins.
- Bake for 12-15 minutes; until golden and a toothpick comes out clean when placed in the center of a cake.
- Allow to cool completely.
- Using a mixer, mix butter until light and fluffy.
- Add in powdered sugar, honey and sour cream and mix until evenly combined.
- Place in piping bag and place in refrigerator until ready to decorate.
- Preheat oven to 300 degrees.
- Line a baking sheet with parchment paper.
- In a bowl, toss pistachios with sugar and rose water.
- Spread evenly onto baking sheet and bake for 7-10 minutes until golden brown.
- Allow to cool and chop into smaller pieces (if desired).
- Pipe honey buttercream onto cupcakes and sprinkle with pistachios
- Enjoy 🙂