‘Add a little cherry glaze for a burst of colour and this cake is a real delight,’ says Benjamina Ebuehi
To try another recipe from the book, check out: Plantain and fennel quiche.
“I could probably do a whole book about tahini recipes, I think. I love it so, so much,” says London-based food stylist and recipe writer Benjamina Ebuehi.
“It’s such a great ingredient in sweet goods, just to bring a nice savoury note and a nutty note without actually having nuts.”
In her second book, A Good Day to Bake, Ebuehi features the sesame seed paste in several recipes, including chocolate, tahini and marmalade biscuits; banana, tahini and rum cake; and this fun and fruity coconut cake.
Desiccated (grated unsweetened) coconut adds texture to the sponge while the cherries bring a bit of sweetness. Ebuehi amplifies the pop of fruit in the pretty pink glaze she drizzles over once the cake has cooled.
“I love cherry and tahini as a combination together,” she says. “You get almost a peanut butter and jelly kind of vibe. That salty and sweet.”
CHERRY & COCONUT TAHINI CAKE
120 g (4 1/4 oz/1/2 cup) unsalted butter, softened, plus extra for greasing
150 g (5 1/2 oz/3/4 cup) light brown sugar
40 g (1 1/2oz/3 tbsp) tahini
130 g (4 1/2 oz/1 cup) all-purpose flour
50 g (1 3/4 oz/2/3 cup) desiccated (grated unsweetened) coconut
1 1/2 tsp baking powder
1/4 tsp ground cardamom
1/4 tsp salt
90 g (3 1/4 oz) cherries, pitted and halved
1 tsp sesame seeds
For the glaze:
40 g (1 1/2 oz) cherries, pitted and halved
1/2 tbsp lemon juice
100 g (3 1/2 oz/scant 2/4 cup) icing sugar
Preheat the oven to 180°C (160°C fan/350°F/gas mark 4). Grease and line a 15-cm (6-in) cake pan.
Using a stand mixer or electric hand mixer, cream the butter and sugar together for 4–5 minutes until pale and fluffy. Add the tahini and beat for another minute. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix together the flour, coconut, baking powder, ground cardamom and salt. Pour the mixture into the butter mixture and mix on low speed until combined.
Spoon the batter into the prepared pan and add the cherries on top, along with the sesame seeds. Bake for 50–55 minutes, or until a skewer inserted into the middle of the cake comes out clean. Turn the cake out onto a wire rack and leave to cool.
To make the glaze, add the cherries and lemon juice to a small bowl and mash with a fork. Pass the mixture through a fine sieve (strainer), squeezing and pressing to get out as much juice as possible. Add the icing sugar to the juice and mix until you have a smooth, pourable consistency.
Once the cake has cooled, drizzle over the glaze.
Recipe and image excerpted from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi © 2022. Reproduced by permission of Quadrille. All rights reserved.