We're four weeks into the new year, and it's usually right about now that my healthy eating resolution starts to slide. Not only has the novelty of a fresh, clean routine worn off, but I start longing for my favorite treats. Yet the key to lasting change is a focus on moderation over deprivation—and if you can find recipes that scratch your comfort food itch while also benefiting your body, then there's no reason why this year's resolution can't last well into the next!
Which is why I'm so happy to share this recipe for Spelt Tumeric Honey Cake. Developed in collaboration with Urban Palate (my favorite gourmet catering company here in LA) and nutritionist Lauren Cornell, it's a powerhouse of flavor and nutrition. Says Lauren, "People often look for a 'detox diet' in the new year. But the great thing is that the body has it's own cleansing system. All we have to do is give it what it needs to function at its best while also boosting the systems that play a more prominent role in detoxification. This cake includes several ingredients that do both."
For starters, this cake uses spelt flour, which contains unusually high levels of B vitamins for immune boosting properties and stress relief. Its gorgeous golden hue comes from turmeric, a spice that's long been used in Eastern medicine to treat conditions from gastrointestinal distress to menstrual cramps. Finally, the chia seeds in the batter not only help reduce LDL cholesterol, they're super high in fiber for a hunger-beating snack. But I promise nutrition will be the last thing on your mind as you eat this cake! It's moist and rich with a touch of satisfying sweetness. A delicious cake that fights colds and relieves stress? Seconds, please!
4 tablespoons unsalted butter
1 cup organic spelt flour
1 cup organic stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon turmeric
1 teaspoon cardamom
1 tablespoon chia seeds
2 eggs, lightly beaten
2 cups buttermilk
½ cup honey
1 tablespoon fresh rosemary, finely chopped
zest of 2 lemons
2 teaspoon vanilla extract
¼ cup honey
½ cup toasted pine nuts
1 cup labneh (or substitute plain greek yogurt)
2 tablespoons honey
1 tablespoon grated fresh ginger
1 tablespoon fresh lemon juice
1/2 pint raspberries roughly chopped
Preheat oven to 375 degrees. First, mix all labneh ingredients and refrigerate to allow flavors to combine. Prep cast iron skillet; put 4 tablespoons butter into skillet and placing it the oven. For cake, mix all dry ingredients in one bowl and all wet ingredients in another. Combine wet and dry ingredients with a whisk. Once ingredients are mixed, remove skillet from oven and swirl butter around to coat all sides. Pour excess butter into your batter and mix. Pour batter into skillet and bake 25 minutes or until a toothpick inserted in center comes out clean. Drizzle whole cake with honey and sprinkle pine nuts on top. Slice, add a dollop of labneh, and enjoy!