Tanglewood’s Turmeric Thai Tea Loaf Cake

Here at Tanglewood, we’re firm believers in cake for breakfast. This loaf cake flavored with our Turmeric Thai Tea and orange zest is a delightful treat yourself kind of snack that you’ll want to enjoy for every meal in the day.

Turmeric Thai Tea Loaf Cake

Yields 1 loaf

For the loaf cake

1 cup Tanglewood Turmeric Thai Tea Concentrate 

1/4 cup milk

1/3 cup oil

1/2 cup plain unsweetened yogurt

1 teaspoon pure vanilla extract

1 teaspoon freshly squeezed orange juice

Zest of 1 medium orange

2 1/2 cups all purpose flour

3/4 cup sugar

2 Tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric powder

For the Turmeric Thai Tea Glaze

2 Tablespoons Turmeric Thai Tea Concentrate

1 cup powdered sugar, sifted

To make the cake: Grease a loaf pan with oil. Preheat your oven to 350 ºF.

In the bowl of a stand or hand mixer,  mix together the Turmeric Thai Tea Concentrate, milk, oil, yogurt, orange juice, zest, and vanilla extract. 

Next, add in all of the dry ingredients to the wet ingredients. Mix until everything is well combined, avoiding overmixing. It will be a pretty thick batter. Pour into your greased loaf pan and bake in the center rack of the oven for 50-55 minutes or until the center of a toothpick comes out clean. Allow the cake to completely cool for 15 minutes in the pan. Remove the cake from the pan and cool for about an hour.  

While the cake is cooling, make the glaze by whisking together the powdered sugar and Turmeric Thai Tea Concentrate. Place the cooled loaf cake on top of a sheet of parchment paper. Pour the glaze over the cake and allow it to set. Use the excess glaze collected on the parchment to finish glazing to get maximum flavor. As always, best enjoyed with a cup of Tanglewood chai. ❤️