Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Turmeric and Ginger Diamonds

Nadiya Hussain's easy Lebanese-inspired traybake, from her BBC2 series Nadiya Bakes, combines tahini, turmeric and ginger for a moist and flavoursome sheet cake.

From the book

Nadiya Hussain


This is my take on a traditional Lebanese treat. The turmeric smells savoury, but in fact it brings a sweetness to the recipe, and I have also added ginger to really complement the turmeric, so your senses will be very busy. These look beautiful and are so simple to make, topped with pine nuts and sesame seeds for some crunch. Perfect if you want something a little bit different.

Read more Read less


For the cake:
80g tahini
375g plain flour, sifted
300g caster sugar
2 tsp ground ginger
2 tsp turmeric
½ tsp baking powder
120ml good olive oil
350ml boiling water
2 large chunks of stem ginger, washed and very finely chopped, reserving 4 tablespoons of syrup from the jar for the top
1 tbsp sesame seeds
1 tbsp pine nuts

Essential kit

You will need: a 20 x 30cm brownie tin.

Don't miss our spring eBook sale!


Start by preheating the oven to 180°C/fan 160°C/ gas 4. Have a 20 x 30cm brownie tin ready, lined with baking paper.

Add the tahini straight into the base of the brownie tin and, using a pastry brush, brush the sides and edges until they are completely covered.

Add the flour, sugar, ginger, turmeric and baking powder to a bowl and whisk till combined.

Make a well in the centre and add the olive oil, then the boiling water, then the stem ginger and mix until you have a beautifully fragrant yellow batter, thick enough to pour.

Now pour the mixture into the tahini-lined tray – it should all run into a smooth, even layer. Sprinkle the sesame and pine nuts all over the top.

Bake for 30 minutes until firm to the touch. Take it out of the oven and leave for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds.

Brush all over with about 4 tablespoons of the syrup from the stem ginger.

Leave to cool completely in the tin before serving.

Will keep for 5 days in a tin.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya Bakes

Close menu