Turmeric & EVOO brioche
Prep time
Cook time
Total time
Cuisine: Mediterranean diet
Serves: 1 large brioche
  • 4 Organic eggs
  • 100g (½ cup) Unrefined dark muscovado sugar
  • 100ml (3.4 fl oz) Extra virgin olive oil
  • 50ml (1.7 fl oz) Almond milk
  • 1 ½ Tablespoons organic turmeric powder
  • 2 Tablespoons orange blossom water
  • 85g (2/3 cup) Organic plain flour
  • 85g (2/3 cup) Organic whole-wheat flour
  • 1 Tablespoon baking powder
  • A Pinch of salt
  • A tiny pinch of freshly grounded black pepper
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Line a loaf tin with non-stick baking paper and set aside.
  3. In a large bowl beat the eggs with a hand mixer. Add the sugar and continue mixing until dissolved. Then mix in the olive oil, the almond milk and the orange blossom water.
  4. Add in the flours, the baking powder and the turmeric and mix it all well until just combined. Add, the pinch of salt and the tiny pinch of freshly grounded black pepper and mix them with the batter with the help of a spoon.
  5. Fill the loaf tin with the batter and bake in the middle of the oven for 35 minutes at 175 degrees C (350 degrees F).
  6. Remove from the oven and leave to cool on a cooling rack.
My serving suggestion is to add some homemade jam on top.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/turmeric-evoo-brioche/