Turmeric, coconut and caramelized almond cake recipe

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I am very happy that, for some time, Peruvians have been increasingly concerned about knowing what we eat. We are interested in every new ingredient that we see on the market, that we hear through our acquaintances or digital sources.

If there is a global trend, Peru is not far behind. Such is the case of Turmeric, one of the ingredients that will be part of my recipe today. This ingredient is not new to us, we have known it our whole life by the name of stick in Peru.

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Turmeric is a plant native to India, the kion family, which also grows around the world in hot-humid areas. It is not only used as a food coloring due to its intense yellow / orange color, as for example in mustard sauce, but it is also used in gastronomy, such as curry, for its great contributions to nutrition and health.

Regardless of whether fresh or dried turmeric is used, it will always provide an intense yellow color to meals. The most important components are curcuminoids, which includes curcumin which is the major compound in turmeric powder.

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Turmeric has medicinal properties, is anti-inflammatory and antioxidant, helps us in fat loss, with skin texture, promotes liver health and improves brain health, prevents blood clotting, improves heart health , has anticancer properties, helps prevent Alzheimer’s.

We have started spring, really a bit cold, but it still calls us to be well cared for and maintained, without neglecting our craving to eat something sweet but nutritious, we are on the verge of summer, who does not want to look and feel good?

This cake is a round recipe, it combines only nutritious ingredients that are on hand, very easy to make, with a unique flavor that will amaze everyone, the presentation is formidable, especially to surprise family and friends.

Turmeric, coconut and almond cake recipe:

For the cake:

  • 330 g of pastry flour
  • 320 gr of sugar
  • 1 1/2 tablespoon baking powder (approx 15 grams)
  • a pinch of salt
  • 175gr of unsalted butter at room temperature
  • 3 eggs
  • 190 ml of whole milk uht
  • 1 1/2 teaspoon turmeric
  • 3 molds of 20 cm in diameter, with greased and floured parchment paper at the bottom


  • Mix in the bowl of the blender all the dry ingredients over the butter and beat until they are mixed and form a sand texture
  • Add the eggs, beat gently, then hard to mix everything well.
  • Add the milk, beat gently until incorporated, then hard to even out the mixture.
  • Divide the mixture into the 3 consecutive molds and bake at 180 C in a preheated oven for 30 minutes or until a stick inserted in the center comes out dry.
  • Let cool, unmold, continue cooling.

For decoration (bathroom / cream to decorate)

  • 100 gr unsalted butter
  • 300 g of icing sugar
  • vanilla drops
  • 75 ml heavy cream


Beat the butter at a gentle speed to soften it, add the rest of the ingredients, and beat gently, once it is incorporated, beat hard until the cream is formed.

To assemble

  • 100 grams of grated coconut
  • cress flowers
  • Cream
  • Crunchy almond candy

Crunchy almond caramel recipe

  • 50 gr unsalted butter
  • 75 g of sugar
  • 3 tablespoons of honey
  • 2 tablespoons heavy cream
  • a pinch of salt
  • 300 grams of toasted almonds


  • Process the almonds a little, if we have almond flakes for this recipe it would be better.
  • Put the butter, sugar, honey, cream and salt in a saucepan over very low heat, stir, boil 3 minutes or until the mixture turns beige.
  • mix the almonds (it will be a slightly sticky mixture).
  • Place the mixture in a baked silpat, and bake for 15 minutes or until golden brown. remove and cool.
  • To assemble the cake, place a layer of the cake, then the cream, on top of the grated coconut, and on top of the almond caramel, and so on until finished, on top of cress flowers.
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