fig leaf tahini cake
This is a delightful recipe that infuses the earthy sweetness of fig leaves into a moist and flavorful cake. The fig leaf serves as a natural and aromatic alternative to traditional parchment paper, imparting a subtle, mellow flavor to the cake as it bakes. The use of tahini adds a nutty richness, while the fig slices on the other side of the cake provide a burst of sweet flavor and visual appeal, if you decide to serve this cake with fig slices facing up rather than leaf side facing up. This is up to you.
Recipe
MAKES: 12-8 slices
INGREDIENTS:
2 Tbsp. (20g) raw sesame seeds + more for sprinkling
1 cup (180g) organic cane sugar
1½ (180g) lb cups all-purpose flour
1¾ tsp. (10g) baking powder
1 tsp. (4g) kosher salt
¼ tsp. (1g) baking soda
½ cup (133g) plain whole-milk yogurt
½ (120g) cup tahini
2 large eggs
5 fresh figs, sliced 1/4”
½ cup (96g) neutral oil (like safflower, canola or grapeseed)
1½ tsp. (8g) toasted sesame oil
INSTRUCTIONS:
Preheat oven to 350°. Line pan with edible fig leaf then sprinkle with sesame seeds in empty spaces in pan.
Whisk flour, sugar, baking powder, salt, and baking soda in a medium bowl to combine. Create a well in the center and pour in: oils, yogurt, eggs, tahini. Stir together until everything is homogenously mixed. Arrange sliced figs on top of cake batter.
Pour batter into leaf lined pan. Bake until a tester inserted into the center of cake comes out clean, about 40- 45minutes. Let cool for 20 mins. Run a knife or offset spatula around short sides of pan and put a plate on cake side and invert so that leaves are facing upwards. Let cool completely and flip the cake using two plates. Which side will you serve the cake- leaf facing up or fig slices facing up?
ADDITIONALS:
you can use any sort of seed / nut butter and you’ll achieve same results. I’ve tried both peanut butter and sunflower butter instead of tahini and sprinkled chopped peanuts and sunflower seeds and results were divine.
