Benjamina Ebuehi's cherry & coconut tahini cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Benjamina Ebuehi’ s cherry & coconut tahini cake recipe By Benjamina Ebuehi - March 27, 2022 Here, the pops of sweet cherries and the glug of tahini help keep this cake soft and moist with a crumbly, coconutty texture. Add a little cherry glaze for a burst of colour and this cake is a real delight. Laura Edwards SERVES 6-8 120g unsalted butter, softened, plus extra for greasing 150g light brown sugar 40g tahini 2 eggs 130g plain flour 50g desiccated coconut 1 1⁄2 tsp baking powder 1⁄4 tsp ground cardamom 1⁄4 tsp salt 90g cherries, pitted and halved 1 tsp sesame seeds FOR THE GLAZE 40g cherries, pitted and halved 1⁄2 tbsp lemon juice 100g icing sugar Preheat the oven to 180C/160C fan/gas 4. Grease and line a 15cm cake tin. Using a stand mixer or electric whisk, cream the butter and sugar together for 4-5 minutes until pale and fluffy. Add the tahini and beat for another minute. Add the eggs, one at a time, beating well after each addition. In a separate bowl, mix together the flour, coconut, baking powder, ground cardamom and salt. Pour the mixture into the butter mixture and mix on low speed until combined. Spoon the batter into the prepared pan and add the cherries on top, along with the sesame seeds. Bake for 50-55 minutes, or until a skewer inserted at the middle of the cake comes out clean. Turn the cake out on to a wire rack and leave to cool. To make the glaze, add the cherries and lemon juice to a small bowl and mash with a fork. Pass the mixture through a fine sieve, squeezing and pressing to get out as much juice as possible. Add the icing sugar to the juice and mix until you have a smooth, pourable consistency. Once the cake has cooled completely, drizzle over the glaze. Buy the book Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to mailshop.co.uk/books. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved