Receta Pear, Almond and Tahini Cake
This is The Haggis and Herrings first food post since the passing of my brother Daniel who quite proudly ran this blog. Meredith and I really never knew when we would post again about food... until now. So here I am, mainly on behalf of Meredith the baker and me (Abisaac) the taster.
I said "Tahini in a cake? Seriously? " She explained "This would have been the first cake Dan would have made me make and he would have said exactly that!". So she made it and shared it with others. Without knowing what was in the cake, I really wouldn't have known tahini was in it. I got the pear right away, although I thought it was apple (I guess I don't have the most refined palette). The cake reminded me of a crumble cake because it was very moist inside.
I hope we can do more of this within time! It certainly felt good to blog here! Check out the recipe below.
So here is the recipe with a few adaptions by Meredith:
Ingredients:
- 240 g tahini
- 260g date syrup (Meredith used maple syrup)
- 1 teaspoon baking soda
- 220g flour
- 1 teaspoon ground cinnamon
- 100g almonds, chopped roughly
- 150g pears, peeled and diced into 2cm cubes (Meredith used canned pears as a substitute listed in the recipe book)
- 250ml apple juice (if you used canned pears, just use the juice in the can)
Directions:
Grease 23 cm cake tin and line the base with baking paper. Preheat oven to 325F
Give the tahini a quick stir while it's still in the jar. This is because tahini usually separates itself when standing. Pour into a mixing bowl and beat with syrup. Add the baking soda and mix again.
In a separate bowl, combine the sieved flour, cinnamon, almonds and diced pears. Add a third of the flour nut mix to the tahini and mix. Add half the pear juice and mix.
Add another third of the flour and the other half of the juice. Finish with the remaining flour and mix until combined.
Pour the batter into the tin and bake for 45 minutes. After 30 minutes drop the over temp to 325F and cover the cake loosely with tinfoil for the final 10 minutes. Remove from oven and let cool. The recipe book doesn't recommend any toppings, but we decorated it with some extra almonds.
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