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Chef @Mattaccarrino is back with another great recipe to share!...

Tour of Utah, le texte de sa publication du 30-06-2019 19:21:04 :
Chef @Mattaccarrino is back with another great recipe to share! Curry ginger Turmeric Cake.

“This is a variation on a crumb cake. It can be made gluten free by substituting the flour for a substitute. I like to fill these with jam and nut butter and wrap to take out on my next ride. But truth to be told I have also served a variation of this cake in my Michelin starred restaurant SPQR in San Francisco.” -MA

80 grams – Butter
200 grams – Sugar (Subtract 50% to use honey and subtract 1 tbsp of liquid for every ¼ cup honey)
140 grams – Eggs
420 grams – Flour
9 grams – Baking powder
7 grams – Salt
160 grams – Buttermilk
90 grams – Vegetable oil
8 grams – Turmeric
1 gram – Curry powder
8 grams – Ginger, ground
50 grams Candied Ginger, minced
As needed – Sliced almonds

• Cream butter and sugar.
• Add eggs slowly
• Add wet and dry in alternating additions.
• Place batter in baking cups, top with almonds if using, add the crumb topping and bake at 350 degrees
• When a toothpick comes out clean they are done. The time will depend on the size of the muffin
• Mini size takes 8-10 minutes, regular size 12-14

Curry Crumb Topping
150 grams – Flour
50 grams – Brown sugar
85 grams – Butter, soft
2 grams – Salt
4 grams – Turmeric
1 gram – Cinnamon
• Mix by hand to form a crumb.

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