Tahini cake with blueberry swirl
Cakes
The foundational cake here is lush and bronzed, a dessert with effortless summer glow. It's like the Genius Maialino Olive Cake, but with a bitter edge that bites back against sweetness. Adapted from <a href="https://www.amazon.com/Falafel-Breakfast-Modern-Eastern-Recipes/dp/174336444X">Falafel for Breakfast</a href> via <a href="http://erinmadethis.com/sesame-tahini-teacake/">Erin Made This</a href>. <br /> <br />A couple of notes on the cake! <br /> <br />It works without the blueberry swirl—which is a great option for the non-summer months (but try not to think about that yet!). <br /> <br />Instead of buttering the pan, you brush it with tahini, then sprinkle it generously with sesame seeds (I like a mix of black and white, but you can use all white if you'd like, or all black). Make sure to brush all the ins and outs of the pan thoroughly so that your cake does not stick. (You can also spray with nonstick spray for extra reassurance.) <br /> <br />For the jam layer, the blueberries get blitzed first, then cooked down with citrus juice and cornstarch. This reduces cooking time and means you don't have to transfer hot mush from your stove to your blender or food processor.
Share:
0
34
0
Comments