Benjamina Ebuehi’s fig, blackberry and tahini cake

Figs and blackberries are at their best now, and sweet enough to balance out the nutty tahini.

INGREDIENTS

225g plain flour

1½ tsp baking powder Pinch of salt

200g unsalted butter 200g light brown sugar 1 tsp vanilla extract 60g tahini

3 eggs

50ml milk

160g mascarpone 80g icing sugar

1 tsp vanilla extract 50ml double cream

4-6 figs, quartered Handful of blackberries

1 tsp sesame seeds, lightly toasted

METHOD

Preheat the oven to 180C/160C fan/Gas 4. Grease a round 23cm cake pan and line with baking parchment.

Sift together the flour, baking powder and salt into a small bowl and set aside.

Using a stand mixer or electric whisk, cream together the butter, sugar and vanilla for five minutes, or until pale and creamy. Add the tahini and beat for one minute, or until combined. Add the eggs one at a time, beating well after each addition and scraping down the bowl every so often.

With the mixer on low speed, pour in half of the flour, followed by the milk. Pour in the remainder of the flour and beat gently until combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is a deep golden brown on top and a toothpick inserted into the centre comes out clean. Leave the cake to cool before removing from the pan.

To make the topping, add the mascarpone and icing sugar to a small bowl and mix by hand with a spatula or spoon until smooth. Stir in the vanilla extract and double cream to loosen it up before using an offset spatula to spread the mascarpone evenly on top of the cake.

To decorate, arrange the figs and blackberries in a crescent shape along one side of the cake. Finish with a sprinkle of sesame seeds.

Recipe from

by Benjamina Ebuehi (Page Street Publishing, £16.99)