Sunday cake: Halva and tahini cake.

Managed to find my old recipe book from 6 years ago.

buttermilk pancakes

 

To celebrate finding it and mothering Sunday made some buttermilk pancake. This absolutely my favourite pancake recipe in the world. They come out incredibly soft and fluffy. The  recipe from 2011 which seems I think it vaguely from Martha stewart. Love seeing my notes on there.

Really excited to have it back, so expect loads of baking recipes like clafouti, madeleines, biscottis and finiaciers soon.

 

 

Anyways, on a bit of bread break/rut. I have ordered some bread proofing basket so hopefully I will be back on my sourdough bread baking groove soon. In the mean time I have been doing some sunday cake baking, and found this wonderful tahini chocolate cake with halva frosting. I have modified slightly because it is a bit of a weird recipe. Well for me at least, never made sponge cake or frosting. The boiling water thing is quite weird but all in all it turned out quite well.

Ingredients:

  • Cake:
    • 2 cups and 2 tablespoons sugar
    • 1 3/4 cup flour
    • 3/4 and 2 tablespoons cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons salt
    • 2 eggs
    • 1 cup milk
    • 2 tablespoons vegetable oil or coconut oil
    • 6 tablespoons tahini
    • 1 teaspoon vanilla
    • 1/2 cup boiling water
  • Forsting:
    • 400 grams butter at room temperature
    • 1/2 cups powdered sugar
    • 500 grams halva (of any flavor)
    • 2 teaspoons vanilla

Recipe:

  1. Preheat the oven to 185ºC
  2. In a large bowl mix all the dry ingredients: sugar+ flour+cocoa powder+baking powder+baking soda+salt.
  3. In a small bowl whisk all the wet ingredients: eggs+vegetable oil+tahini+vanilla.
  4. Mix the wet and dry ingredient in the large bowl while the water is boiling.
  5. Pour the boiling water in the cake mixture. Mix well and divide the mixture evenly into 2 cake tins.
  6. Bake for 30min or until cooked (when you stick a toothpick and it come out clean)
  7. leave the cake to cool
  8. Meanwhile for the frosting: cream the butter + sugar and then mix in the  halva+vanilla.
  9. when the cakes has completely cooled, frost the top of one of the cake and add the the second on top. Then frost the cake completely. I toped it off with dried rose petal and sesame seeds.

cake

Tadah! my frosting skills need a little work. Little side note, left over frosting can be saved in an airtight container in the fridge for about 4 days or 3 months in the freezer. Enjoy.

Sandy cake – Bread brake –

On a bit of bread brake, but a lovely friend of mine sent me a recipe for my name sake cake, called the sandy cake. It came from Dolce by Laura Zavan. I am a bit biased but it tasted really nice. It was a bit like if a sablé cookie did the dirty nasty two back monster with a Victoria sponge. Not so much a proper desert cake but something really lovely to have with tea and coffee. You could also dress it up with a lime, cardamon and rose icing or lemon and thyme icing.

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Sandy cake -Torta sabbiosa- recipe that I made uses no leavening agent, which I found quite interesting. An amazing post and recipe with baking powder but no vanilla can be found on bread cakes and ales website here with a mascarpone cream. The leavening agents obviously make the cake much more airy. It also seems that the leavening agent is what makes differentiate a torta paradiso from its closely related sister the sandy cake. Although I am not too sure I have found loads of variation on the sandy cake for example some recipe use part potato starch, part cornflour.

Other notes on the ingredients, is you can exchange the vanilla bean for vanilla extract if you finding/affording (it is annoyingly expensive ingredient) a vanilla bean is a bit too much. One vanilla bean = 3 teaspoon of vanilla extract. Another slightly confusing note is that there seem to be a genuine difference between potato starch and flour (one uses just the starch while the other uses the whole potato), but in this recipe you want potato starch. It seem the confusion comes from potato starch is called potato starch flour. Potato starch can be found in Holland and barrets here in the UK. If you can’t find potato starch I think the closest replacement would be cornflour.

Anyways without further faff, You will need a 22-24 cm cake tin.

Ingredients:

  • 200 gram soft butter
    • Plus extra for greasing
  • 1/2 vanilla bean
  • 200 gram icing sugar
    • extra for dusting
  • 3 eggs
  • 100 grams of all purpose flour
    • plus extra to flour the cake tin
  • 100 gram of potato starch
  • 1 pinch of salt

Recipe:

  1. Leave the butter out at room for the an hour so that the butter should be soft.
  2. preheat the oven to 170ºC.
  3. In a large bowl cream the butter+vanilla seeds +icing sugar
  4. whisk the egg separately in a small bowl.
  5. Slowly add the whisked eggs to the cream butter mix until well incorporated.
  6. Sift the flour + potato starch together in a separate bowl before slowly adding to the main mixture.
  7. Finally add salt and mix well. You should have a nice white thick even pasty mix.
  8. With the extra butter grease and flour your cake tin. Pour your batter in and make sure that it evenly distributed.
  9. Bake for 40min or until golden on top and let cool in the tin for an 1 hour.
  10. Remove from the tin and dust with icing sugar or pour your icing.

 

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