Orange Turmeric Cake

Gather your ingredients and preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

Zest the oranges and set the zest aside. Juice the oranges and keep the juice for later.

In a large mixing bowl, beat the eggs until light and fluffy. Gradually add the panela sugar (250 g) and continue beating until the mixture is pale and thick.

Add the neutral oil, coconut yogurt, melted coconut oil, orange zest, and the juice of one orange (reserve the juice from the second orange for the syrup). Mix until well combined.

In a separate bowl, sift together the gluten-free flour mix, turmeric powder, cinnamon, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the water, and mix until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, prepare the syrup by combining the reserved orange juice (about 1/2 cup) with 50 g of panela sugar in a small saucepan, and mix over low heat until the sugar is dissolved.

Pour the syrup onto the cake to let it soak in.

Gather the ingredients for the turmeric glaze, and blend using an immersion blender in a narrow container until the mixture is completely smooth.  If the glaze is too liquid, let it cool slightly to thicken.

Apply the glaze in a smooth layer on top of the cooled cake. You can decorate the glaze with a simple design here if you like!

Cut the cake into 8-10 slices, and serve with a small spoonful of coconut yogurt if you have some left!