Last night was a new middle-of-winter, single gal low… A Bridget Jones moment if you will. It has been about a month since my break up, and I am quite comfortably getting back into the swing of single life. Perhaps a little too much I realized when last night one of my neighbors popped by for flour and got quite a shock. It must have been about 9pm. I was repping some serious flannel pyjamas circa 1999, (with more then a little ankle swing about them) topped with a polo neck, a hot water bottle (stuffed down my top/fake baby bump) and a rather questionable looking face mask, not dissimilar to the colour of my Avocado Chocolate Mousse.
Never one to beat about the bush, my neighbour (and soon to be ex-friend) told me, straight out, that I looks like a middle aged cat collector who had rubbed her face in a diaper… what kind words. Maybe I should re-think my face masks!
The biggest thing with being newly single is that I now have no-one to cook for on a daily basis. It gets lonely scoffing an entire cake (albeit a healthy-one) to yourself. It just means that when I finally get a chirping nest of hungry little birdies I can go to town on the cooking… well hello there you cakey beauty.
This is a recipe that has been in my ‘development folder’ for a fair while. The best way to describe it is an amalgamation of halva and a pound cake. Light and fluffy with a creamy richness from the tahini and the fragrant aromatic honey flavour. It is a sturdy cake, perfectly transportable for on-the-go snacking. It is at its best, the day after… perfect for breakfast with a cup of strong coffee or tea.
One thing that I must mention is how deliciously light it is. It is virtually butter-free, so all the richness comes from the tahini… all healthy fats I tell ya! I have also used Spelt Flour. I am a complete convert to it… Its basically an ancient ground wheat, but wayyyy easier to digest. Its available from Tesco’s check it out here y’all…. S’cuse the poor grammar. Listening to Lauryn Hill when writing comes through, clearly.
- 375g Spelt Flour, you can use Plain Flour
- 2 1/2 tsp Baking Powder
- 250g unrefined Caster Sugar
- 50ml Honey
- 2 heaped tbs Tahini
- 1 lemon, Zest and Juice
- 1/4 teaspoon salt
- 3 Eggs
- 250ml Buttermilk
- 60g Butter, melted and cooled a bit
For the Glaze
- 2-3 tbs Toasted Sesame Seeds
- a pinch of fine Sea Salt
- 2 tbs Tahini Paste
- 2-3 tbs Honey
- 2 tbs Buttermilk
- dash of water
Pre-heat the oven to 180 degrees.
Grease a loaf tin and dust with a little sugar.
Combine the flour, baking powder, lemon zest and sugar and salt in a large bowl. Melt the tahini, butter and honey together in a pan. In a separate smaller bowl whisk together the eggs, then the buttermilk and finally the melted butter, tahini and honey mixture. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
Spoon the batter into the prepared loaf tin, scatter over the sesame seeds and
Bake for about 35 minutes (40 if you don’t use a bundt pan) or until a knife comes out clean and the cake is golden on top.
Melt together the honey and tahini in a pan with a dash of water. Mix until combined. Add the remaining buttermilk and keep over the heat until the mixture becomes the texture of thick double cream, but still drizzlible.
Toast the sesame seeds, add a pinch of salt to the pan whilst cooking to season them.
Use a fork to make hole in the top of the cake, then drizzle the glaze over.
Top with the seeds.