Janine's Lebanese Style Tumeric Cake with Dark Honey Cream and Fresh Mango


Method

Mix 1 cup of flour, 1 Cup of sugar, 1 1/2 Cup of milk, 1 Cup of medium semolina, 3/4 cup of oil, 1 tsp of baking powder, 1 1/2 Tbs of turmeric, and Salt sprinkles. Once combined in a baking tray add tahini and spread it around then add your cake mixer followed by a sprinkle of pin nuts.

For the dark honey cream, add 2 cups of double cream, ¼ icing sugar, 2 tbs of Turkish summer dark honey, and 200g of creamy mascarpone cheese.

For the cream. Replace the mixer attachment with the whisk. Add 2 cups of double cream followed by ¼ cup of icing sugar. Mix until the cream has thickened, then add 250 g of mascarpone and 2 tbs of summer dark honey. Mix quickly for 10 sec. Cut the end of the piping bag and add the nozzle. Place the piping bag in the measurement jug to secure it Use the spatula to add the cream inside the piping bag Twist the piping bag.

For the garnish. Cut the sfouf into a round circle, and add the cream on top, followed by the toasted pinenuts. Sprinkle some desiccated coconut and 3 thinly sliced mango.

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