CHERRY AND COCONUT TAHINI CAKE
Serves: 6-8
■ 1/2 cup/4 1/4 oz (125 ml/120 g) unsalted butter, softened, plus extra for greasing
■ 3/4 cup/5 1/2 oz (180ml/150 g) light brown sugar
■ 3 tbsp/1 1/2 oz (45 ml/40 g) tahini
■ 2 eggs
■ 1/4 cup 1/2 oz (250 ml/130 g) all-purpose flour
■ 2/3 cup/1 3/4 oz (160 ml/ 50 g) desiccated (grated unsweetened) coconut
■ 1 1/2 tsp (7 ml) baking powder
■ 1/4 tsp (1 ml) ground cardamom
■ 1/4 tsp (1 ml) salt
■ 3 1/4 oz (90 g) cherries, pitted and halved
■ 1 tsp (5 ml) sesame seeds
For the glaze:
■ 1 1/2 oz (40 g) cherries, pitted and halved
■ 1/2 tbsp (7 ml) lemon juice
■ Scant 3/4 cup/3 1/2 oz
■ (180 ml/100 g) icing sugar
1. Preheat the oven to 350 F
(180 C). Grease and line a sixinch (15-cm) cake pan.
2. Using a stand mixer or electric hand mixer, cream the butter and sugar together for 4-5 minutes until pale and fluffy.
3. Add the tahini and beat for another minute. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, mix together the flour, coconut, baking powder, ground cardamom and salt. Pour this mixture into the butter mixture and mix on low speed until combined.
5. 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.
6. 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.
7. Add the icing sugar to the juice and mix until you have a smooth, pourable consistency.
8. Once the cake has cooled, drizzle over the glaze.