Tahini is an ingredient I absolutely love baking with because it adds such a uniquely creamy, rich and savoury flavour. Because of this, it pairs super well with strawberries, or any other berry, from which the acidity and sweetness acts as a lovely contrast. On this cake, I’ve used Fresh As strawberry slices to decorate, because they offer the most intense strawberry hit and look pretty great too.
Serves 12
x Jordan
For the cake
100g hulled tahini
100g butter, at room temp
100g light muscovado, coconut or soft brown sugar
1 tsp vanilla extract
3 free-range eggs
½ cup pure maple syrup
100g ground almonds
100g plain white all-purpose flour
2 tsp baking powder
Generous pinch of sea salt
1/2 cup unsweetened full-fat Greek yogurt
150g fresh or frozen strawberries, green parts removed and cut in half
For the tahini glaze
3 tbsp hulled tahini
1 tbsp pure maple syrup
3-4 tbsp boiling water
Pinch sea salt
½ tsp vanilla extract
For the filling
4 tbsp good quality strawberry jam
To decorate
2 tbsp white sesame seeds, lightly toasted
Generous handful of Fresh As strawberries
Preheat the oven to 180C fan bake. Line 2x22cm tins with baking paper.
In the bowl of an electric mixer, cream the butter, tahini, sugar and vanilla until pale, light and fluffy.
Add the eggs, one at a time, incorporating well between each addition. Next, beat in the maple syrup.
In 2 parts, fold in the flour, ground almonds, baking powder and salt. Finally add the yogurt. Stop the electric mixer once all of the ingredients are combined, being careful not to over mix.
Evenly divide the batter between the 2 tins and spread out to the sides. Evenly dot in the strawberries halves and press each down lightly.
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, in a small bowl make the glaze. Mix together the tahini, maple syrup and enough boiling water to get the glaze to a drizzling consistency.
Once the cakes are completely cool, spread the strawberry jam evenly over the one layer and drizzle over half of the tahini glaze. Place the other layer on top and drizzle over the rest of the glaze. Decorate with a sprinkling of sesame seeds and a scattering of Fresh As strawberry slices.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.