Instructions:

To make the cake:

1. Preheat the oven to 350° F and line a 9” round cake pan with parchment paper. Set aside.
2. In a small saucepan set over medium heat, combine the unsalted butter and Living Roots Lakadong Turmeric. Cook, swirling frequently, until the butter has melted and turmeric is fragrant, about 2-3 minutes. Transfer to a small bowl and let cool slightly while you prepare the rest of the ingredients.
3. In a large bowl, combine the granulated sugar, brown sugar, grated ginger, and orange zest. Use your fingers to rub the aromatics into the sugar until fragrant.
4. Add the flour, baking powder, baking soda, salt, and black pepper to the bowl with the sugars and whisk until well combined.
5. In a large measuring cup or bowl, whisk together the buttermilk, orange juice, eggs, and vanilla until smooth.
6. Pour the wet ingredients into the dry ingredients and whisk until no dry spots remain and you have a thick, smooth batter.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, until the cake is deeply golden, the sides of the cake begin to pull away from the pan, and the center of the cake springs back when touched. Let the cake cool completely before glazing.

To make the glaze:

1. In a small bowl, whisk together the orange juice, orange zest, melted butter, and Living Roots Lakadong Turmeric.
2. Add the powdered sugar and whisk until smooth, adding 1-2 tbsp of heavy cream as needed until the glaze reaches a thick, pourable consistency.
3. Pour the glaze over the cooled cake, using a spoon or an offset spatula to smooth it into an even layer. Garnish with orange slices if desired before slicing and serving.

*Feel free to substitute blood oranges, cara cara oranges, or grapefruit in place of the navel orange for a variation in flavor.