Baking power: Cherry & coconut tahini cake
Here, the pops of sweet cherries and the glug of tahini help keep this cake soft and moist with a crumbly, coconutty texture. Add a little cherry glaze for a burst of colour and this cake is a real delight.
120g unsalted butter, softened, plus extra for greasing
150g light brown sugar
130g plain flour
50g desiccated coconut
1½ tsp baking powder
¼ tsp ground cardamom
¼ tsp salt
90g cherries, pitted and halved
1 tsp sesame seeds
FOR THE GLAZE
40g cherries, pitted and halved
½ tbsp lemon juice
100g icing sugar
- Preheat the oven to 180C/160C fan/gas 4. Grease and line a 15cm cake tin.
- Using a stand mixer or electric whisk, 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 at the middle of the cake comes out clean. Turn the cake out on to 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, 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 completely, drizzle over the glaze.