Apple and date tahini cake
V This vegan cake is thickened with tahini, flavoured with cinnamon and vanilla and studded with chunks of apples and dates. The perfect festive pudding or teatime treat to please everyone.
Serves: 10 Preparation: 15 minutes Cooking: 45 minutes
INGREDIENTS
100g tahini
75g sugar
200g plain flour
1 tsp baking powder
2 tsp cinnamon
200g chopped dates, soaked in 100ml boiling water for 10 minutes
2 small green apples, peeled and roughly chopped 150ml apple juice
2 tsp vanilla extract
For the topping:
2 apples, peeled, cored and thinly sliced
2 tbsp smooth apricot jam To garnish:
2 apples, skin on, sliced,
for apple crisps Sprigs of mint (optional)
METHOD
● Preheat oven to 180°C and line a 22cm round cake tin with baking parchment. ● In a large bowl, mix tahini and sugar.
● Add the flour, baking powder, cinnamon, dates and soaking liquid, chopped apples, apple juice and vanilla extract.
● Pour the batter into the prepared cake tin and arrange the sliced apples in an overlapping pattern on the top.
● Bake for about 40 to 45 minutes or until golden and baked through.
● For the apricot glaze, gently warm the apricot jam — in a microwave for 1 minute or in a saucepan on a low heat. Using a pastry brush, brush the glaze over the top of the fanned apples.
● For the apple crisps, preheat the oven to 200°C. Slice the apples thinly slicing through the whole apple including core and pips and place in a single layer on an oven tray. Bake for 20 minutes or until crisp and golden. Cool on a wire rack.
● Serve the cake garnished with apple crisps and if you choose — sprigs of mint.