chickpea flour pound cake with tahini glaze

SERVES 8

160g (1 cup) white sonora

type 00 flour

160g (1 cup) chickpea flour 1 teaspoon baking powder ½ teaspoon fine sea salt 2 teaspoons baharat spice mix 225g (1 cup) unsalted butter,

at room temperature

300g (1⅓ cups) granulated sugar 3 eggs 2 teaspoons vanilla extract 120ml (½ cup) buttermilk edible flowers, to garnish

TAHINI GLAZE

230g (1½ cups) icing sugar,

plus extra to garnish 130g (½ cup) tahini

1 Preheat the oven to 175°C. Grease or line a 23cm x 13cm loaf pan with baking paper, leaving a 5cm overhang on each long side to help lift the cake out easily.

2 Combine the flours, baking powder, sea salt and baharat spice mix in a medium bowl.

3 In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy.

Add the eggs one at a time and mix to incorporate, then stir in the vanilla. Gradually add the flour mixture and the buttermilk and mix until well combined.

4 Transfer the batter to the prepared pan and smooth the surface. Place on the middle rack of the oven and bake for 1 hour, or until golden and a skewer inserted in the centre comes out clean

(a little batter sticking will be fine as the cake will continue to bake as it cools). Remove the cake from the oven and cool for about 15 minutes, then lift it out of the pan and cool to room temperature.

5 To make the tahini glaze, combine the icing sugar and tahini in a small bowl. Gradually blend in enough hot water to thin the mixture to a glazing consistency — anything from 3–6 tablespoons.

6 Place the cooled cake on a wire rack set over a baking sheet and spread the tahini glaze over the top, allowing the excess to drip down the sides. Garnish with extra icing sugar and edible flowers. Cut into slices and serve. Store leftover cake in an airtight container at room temperature for up to 3 days.