The original recipe for this mouth watering turmeric tea cake came from Alison Roman’s Nothing Fancy cookbook. It was then adapted by the NYT Cooking as a perfect “house cake”. THEN food blogger and photographer Vasili Anton from @tsp.baking  took a stab at it where he substituted the salt and lemon zest with 2 teaspoons of the Moroccan Preserved Meyer Lemon Paste by If & When.  We took it a step further and made a vegan adaptation of the cake by substituting Coco Yo, egg replacer and vegan butter… The results were DELICIOUS and the message is that this cake is flexible!  And lucky for you If & When has a whole arsenal of great recipes for their fermented lemon products on there site: TAKE A LOOK-SEE