- ByLizzie Moult
- July 11, 2013
- 19 Comments
- 06 Recipes
Happy Birthday to me. Yep its my birthday and I usually don’t celebrate but this year I am turning 30 which I think is a milestone in my life. The last time I was excited about getting older was when I was 21. That seems lifetimes ago.
It feels like only yesterday that I was backpacking around the world in numerous places, finishing high school and dreaming of finally leaving my home town or even buying the property that we now live on.
I have grown in more ways than one and I often look back on the people I have come across during my life that have really shaped me as a person. This I am ever grateful, for these are the people who are honest, not afraid to say the truth – yes even if it is hurtful and support me through my never ending conquests in life. I am always saying thank you to the people who have shaped me and generally find the time to see them when ever I can, it is not always easy when you live further away. So today I want to say thank you to you all who have made a huge impact in my life, here on the web, friends in the city and the family who I love.
Birthdays are a quiet time for reflection and maybe a splurge on eating. Though this delicious orange, turmeric gluten free cake does not fit that description. Its a cake that is zesty orange in flavour with a hint of turmeric yet the turmeric gives it a great colour.Turmeric has many healing properties and is known as the new superfood. It’s a simple cake to make and one piece won’t be enough – I promise.
So tell me what are/did you do for your birthday this year? Got any words of wisdom for a 30 year old?
[ingredients title=”Ingredients”]
- 250g butter
- 250g (1 1/4 cups) sugar
- 4 eggs
- 150g (1/2 cup) Greek yogurt
- 20g turmeric, finely grated
- 200g (2 1/4 cups) almond meal
- 150g (1 cup) polenta
- 1 tspbaking powder
- 2 oranges – zested and juiced
ICING
- ½ cup of thick Greek yoghurt
- ½ cup icing sugar
- Orange zest to garnish
[/ingredients]
[directions title=”Directions”]
- Pre-heat oven to 180’c. Line a 20cm round baking tin with baking paper OR grease with butter and coat with polenta.
- In a mixing bowl cream the butter and sugar till pale. Add one egg at a time mixing until combined. Add the yogurt and turmeric, stir to combine.
- Fold the almond meal, polenta and baking powderthrough. Add the juice and zest from the oranges, stir to combine.
- Bake in the oven for 1 hour. Turn out the cake after five minutes of cooling. Allow the cake to completely cool for anhour before icing.
- To make the icing combine the yoghurt and icing sugar and spread over the top of the cake. Using an additional orange add some zest to garnish the top of the cake.
[/directions]
Lizzie Moult
Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A lifestyle writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as Cognitive Behavioural Therapist to help people live a life with passion & purpose without people-pleasing, imposter syndrome and seeking approval at www.lizziemoult.com.
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19 Responses
Happy birthday! Hope it’s a great one. I know it will be with this cake – I totally love the idea of it! I’ve not had turmeric in a cake, and it’s such a brilliant idea. The color is great, and I’ll bet the flavor is wonderful. Love the top picture, BTW. Really good stuff – thanks.
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Happy Birthday! This cake looks so moist and delicious. I love the pretty floral plates too!
My birthday was very low key this year although my husband did give me a beautiful gardening book which was the perfect gift.
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My hubby was brilliant he gave me some more board games this year. Tomorrow we are buying a few things for my garden expansion.
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Happy Birthday! Love your blog
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Thanks Cassie for stopping by and for your kind words.
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Happy Birthday, Lizzie! Beautiful cake.
30 isn’t so old 🙂
Hope to catch up soon.
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Thanks Maureen, Would love to catch up soon. I am working hard to getting my paddock ready for the workshop so will be around the next week.
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Wow! Happy birthday. I loved turning 30… definitely the best years methinks. I love your gorgeous turmeric gluten free cake. Simply stunning.
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Hope you had the most wonderful day! This cake looks delicious! Words of advice… Keep doing what you’re doing! We need more people like you in the world. Hope we can ave another cuppa soon.
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Would love to catch up again soon Clare. Thanks for your wishes.
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Ahh I missed this post! The happiest of happy (abiet belated) birthdays to you Lizzie, I hope it was a wonderful day! Your cake recipe is fabulous! I love any cake that calls for orange, so this one is right up my alley.
Any advise? Nope, I’m 30 soon, but still going to hang on to 29 for a few more months. I hope you can share what you’ve learnt when it’s my turn 😉Reply
The only advice I can give is – Life is Short, so live it.
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HI there,
I’m trying to make your orange polenta cake and I’m wondering if by polenta do you mean the corn meal that’s powdered/dry or do you mean polenta like wet/mushy cornmeal?
It’s a silly question but it’s got me stuck.
Thank you!Reply
Amy, yes dried polenta or corn meal/grits will work for the recipe. It needs to be dry so the orange juice soaks into it.
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We are Roy & Lizzie an Aussie couple, who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.
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