Turmeric, Ginger & Orange Loaf Cake
By Natoora
Published on 01 January 2026
Bring a burst of sunshine to your winter table with this Turmeric, Ginger & Orange Loaf Cake. Inspired by Natoora’s commitment to radical seasonality, this bake is the ultimate January pick-me-up, combining the earthy warmth of fresh turmeric and ginger with the bright, zesty lift of peak-season oranges.Time and servings
1 hr 10 minsTotal time
10Servings
20 minsPrep time
50 minsCooking time
Ingredients
- 215g plain flour
- 2 tsp baking powder
- 2 tbsp grated turmeric
- 2 tbsp grated ginger
- 1 orange, zest and juice
- 200g granulated sugar
- 180g full-fat Greek yoghurt, plus extra to serve
- 2 large eggs
- 150g extra-virgin olive oil
- 2 tbsp icing sugar
Method
Step 1
Heat the oven to 195°C/ 175°C fan/ gas 5. Lightly grease a 9 x 4 in loaf tin with a little olive oil, and line with non-stick parchment paper, leaving 2-3 cm overhang on both long sides to help lift the cake out once cooked.Step 2
Tip the flour, baking powder and a pinch of fine salt into a large bowl and whisk together. Set aside.Step 3
In a separate large bowl, add the grated turmeric, ginger, orange zest and granulated sugar. Wearing gloves to avoid turmeric stains, rub the mixture together until the sugar is tinted yellow from the turmeric.Step 4
Pour in the yoghurt, eggs, olive oil and half the orange juice. Whisk until combined with the sugar mixture.Step 5
Tip the flour mixture into the bowl and, using a spatula, fold together until just combined. Scrape into the prepared loaf tin and smooth the top.Step 6
Bake for 50-60 mins, until the top of the cake is golden brown, the edges pulling away from the sides of the tin, and a skewer inserted in the center comes out clean.Step 7
Allow to cool in the tin for 10 mins, then lift out onto a wire rack to cool.Step 8
Meanwhile, sieve the icing sugar into a bowl and mix with 2 tbsp orange juice until smooth. Once the cake has cooled, drizzle over then allow to set for 5 mins before slicing.