By Lauren Furey
Lemony turmeric tea cake. Try saying that 5 times fast!
I had the opportunity to assistChef Alison Romanin a beautiful kitchen at a home on the Battery in Charleston, SC duringCharleston Wine + Food. Alison Roman is aNew York Times Cookingcolumnist and a frequent contributor toBon Appetit Magazine.
Her book,“Nothing Fancy,"is pure gold. She is unfussy and prefers to call entertaining “having people over.” She uses what she has on hand and worships imperfections in the kitchen as the secret ingredient to a fun gathering.
I ate half the tea cake on one sitting and don’t feel bad about it. At all.
I made this tea cake for my first time and had so much fun doing so with my sweet roommate. One of the steps requires mixing lemon zest with sugar with your fingers. Lemon + sugar? Yes, please. Our little Charleston apartment still smells like lemon. Thanks, Alison Roman!
The cake is simple yet exciting, with the interesting addition of Greek yogurt. Turmeric is so ~on trend~, so I felt like one of the “cool kids” incorporating it. You may notice the yellow napkin in my picture above. It is my nana’s. She can’t cook anymore, but she gave me her napkins, which are my precious treasures!
Check out Roman's recipe in theNew York Times.
Photograph by Michael Graydon / Nikole Herriott / NYT / Redux
You can purchase her books anywhere books are sold. For more information, visit herwebsite. Let me know if you make the cake! Did you use sour cream or Greek yogurt?