Food

Healthier Cake With Lemon, Turmeric, And Ginger

February 10, 2018

Oh, how I love lemon and the color yellow! Because I need some spring boosting this recipe just gets me in a happy place! Recently I have been learning a ton about turmeric and ginger and how it can benefit our overall health. So WHAM…I decided to add these great ingredients to this recipe. You will LOVE the combination of flavors in every bite. While the lemon dances in your mouth, you will enjoy the healthiness of the turmeric and of course the ginger just gives the right touch! Using Essential Oils in Cooking The best part…I used Lemon essential oils to give it the kick it needs! In addition, it’s all good for you! It has to be somewhere because the sugar is pretty hefty! But, you will enjoy it. Tea Ties it all together After you make this, try my Lemon Drop tea recipe below and have tea time with a warm slice. Ingredients: (I love fresh herbs but if not on hand I purchase through the company link. Store bought herbs and spices sit on shelves way too long)

• 2 ½ Cups of Unbleached All-Purpose Flour
• 1 Tablespoon of Arrowroot Powder

(better for you than cornstarch no GMO)

• 2 Teaspoons of Turmeric
• 1/2  teaspoon of Baking Soda
• 1/2 teaspoon Cream of Tartar
• ½ Teaspoon of Sea Salt
• 1 Cup of Salted Butter, Room Temperature
• 2 Cups of  Organic Sugar
• 1 A teaspoon of Pure Vanilla Extract or** Balsam of Peru essential oil
• 5 Eggs
• ½ Cup of Sour Cream
• ½ Cup of Lemon Juice or 2 drops of Organic Lemon Essential Oil
• 1 tsp Ground Organic Ginger

Directions: Preheat oven to 325 degrees. Thoroughly grease a Bundt pan with shortening. Flour the pan, tapping out the excess. If there are any bare spots, grease and flour them. Whisk flour, arrowroot, turmeric, cream of tartar, baking soda, ginger, and salt together. Set aside. (remember fresh spices are best for your health) Cream butter with sugar for several minutes until light and fluffy. Beat in vanilla. Mix in eggs one at a time, beating until incorporated. Scrape down bottom and sides of bowl as needed. Beat in sour cream. In three additions, mix in flour on low speed, adding lemon oil drops or lemon juice. Begin and end with the flour. Mix until combined. Pour into prepared pan and bake 55-65 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs. Set on a wire rack for 5 minutes. Place a wire rack overexposed part of the cake and flip cake over. Let rest for a minute, letting gravity do its work. Lift pan off cake. Let cool completely. Make your Glaze: 1 cup of Powdered Sugar 1 tbsp of Coconut Milk 1 tbsp of Melted Butter 1 drop of Organic Lemon Essential Oil Mix well and pour over warm cake. Lemon Drop Tea: (affiliate links  help our ranch ministry…thank you!) 1 Cup of Lemon Peel 1 Cup Orange Peel 1/2 Cup Lemongrass 1/2 Cup Rose Hibs 1/4 Cup Ginger Root Mix well in a glass bowl and pour into a mason jar to store. TIME TO BREW? Use 1-2 tbsp of your blend into a steel strainer, pour boiling water over herbs and steep for 10-15 minutes. We add some honey and sometimes the Elderberry syrup for sweetness. ** Interesting Fact from RMO Oils In The News You may have recently noticed the reformulation of some of our blends that contain the essential oil Vanilla. Madagascar is the main supplier of Vanilla at this time and upwards of 30% of the crops were damaged after a cyclone hit the area. This has created a global shortage. Vanilla is also a labor-intensive crop to work with and it can take upwards of 5 years for the vanilla beans to be ready. In an effort to keep providing blends in a time when it may not be possible to obtain Vanilla, we have switched to Balsam of Peru. Not only did Balsam of Peru’s sweet aroma substitute nicely for Vanilla, but we all discovered that we enjoyed the newly formulated blends even better. Enjoy your tea time with this wonderful taste filling cake! Love deeper, talk sweeter, Lee

Tags: cake, essential oil cooking, ginger, ginger essential oil, lemon, lemon essential oil, spring, turmeric