Golden Milk Cake is the ‘cake’ version of golden milk or turmeric spice milk. It is warming and cozy and light and fluffy and full of aromatic spices. The cardamom glaze is sweet and sticky with a heady fragrance.
To be honest, I am feeling like I am going back to office after two weeks of fun, awesome, indulgent holidays. You know, like it is my very first day at my first job and I know nothing, I am clueless about what to do, how to do and so I switch on my assigned computer, grab a mouse and rotate it on the screen or click random folders frantically to look busy.
I feel the pressure of 2017 on me! Especially for the blog, like I need to give it more validation by investing more time and energy into it. And often, with stress comes, turmoil, indecisiveness, nail biting, day-dreaming and total blanket blankness. I planned to work on my new calendar – nothing, I planned to do a couple of recipes in advance – blank, I planned to study and experiment with Pinterest – nada.
From time to time I find myself in this state of blank immobility. I eventually, successfully manage to shake it off accompanied by a shimmy.
So in the meantime, I pulled out my one and only recipe that was still not posted, for this Golden Milk Cake. It is fashioned after the Hot Milk Sponge I did in the early months. Super easy method and great results. I did it just before Christmas and then was waiting for an opportune time to post it. Now, seems like the perfect time since there is literally nothing else.
Also because it is a simple and warming, light fluffy cake which allows you to make extra golden milk if you wish and drink it on chilly mornings or sneezy evenings.
Also, in India, when we wish Happy New Year, we wish health and prosperity and is there a better spice to represent good health than turmeric?
Golden Milk Cake
Ingredients – Small Angel Food Pan
For the cake
½ Cup (64g) AP flour
½ tsp baking pwd.
¼ tsp salt
1 large egg
½ cup (100g) granulated sugar
2 tbsp butter
¼ cup milk
1/8 tsp turmeric
cinnamon
cardamom
pepper
Directions
Preheat oven to 350F. Adjust oven racks in the lower third of the oven. Grease the pan.
Combine flour, baking pwd, salt. Set aside.
Cut butter into small pieces. In a small saucepan heat milk, the butter, all the spices and bring to a simmer while whisking. Ensure all the butter has melted. Do not boil.
In the meantime, beat the egg and sugar together at until pale, fluffy and tripled in volume.
Add in the flour mixture alternating with hot milk mixture and whisk till fully incorporated.
Pour into prepared pan and bake for 17 – 20 mins until toothpick comes out clean.
For the Cardamom Glaze
1/8 cup icing sugar
½ tsp cardamom
1 tsp honey
2 tbsp heavy cream
Beat all the ingredients together. Drizzle artistically over the cake. Arrange some chopped and toasted pistachios daintily and enjoy with some chai or tea, ideally chai!
2 Comments
Thank you Jennifer! You said it.. It is hard and you start to feel so much pressure and end up turning something you love to do into something stressful! Nice to hear from a seasoned blogger such as yourself about how you deal with it. I am definitely going to take a cue from you on this one 🙂
What a beautiful cake! Love the beautiful colour and the cardamom/pistachio topping! It’s so hard to blog and work full time, isn’t it? I struggled for a couple of years trying to find time and just becoming overwhelmed by what I wanted to do and what I actually had time to do 🙂 I hope you don’t stress though. I found when I put pressure on myself, nothing felt good. So I just accepted. Kept cooking, shared when I could and enjoyed the food!