TAHINI BANANA CAKE
Try tahini as a secret ingredient in banana cake - it works brilliantly. Decorate it with our tahini buttercream topping and chocolate chips
Provided by Diana Henry
Categories Afternoon tea
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 190C/170C fan/ gas 5. Butter and line a 20cm square cake tin with baking parchment.
- Beat the butter, sugar and tahini together until pale and smooth. Beat in the eggs a little at a time, then add the vanilla, scraping down the sides of the bowl as needed.
- Mix the flour, bicarbonate of soda and ½ tsp salt together, then fold into the butter mixture. Stir in the milk. Carefully fold in the banana and sesame seeds, then spoon the batter into the prepared tin and bake for 40-50 mins until a skewer inserted in the middle comes out clean. Leave to cool slightly in the tin, then lift out and transfer to a wire rack to cool completely.
- To make the buttercream topping, beat all the ingredients, except the chocolate chips, together until smooth. Spread this over the cooled cake, then scatter over the chocolate chips and cut the cake into squares or rectangles to serve.
Nutrition Facts : Calories 478 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
BANANA, TAHINI & SALTED CARAMEL PAVLOVA
Wow guests with this pavlova, featuring a fabulous banana, tahini and salted caramel topping. It's a deliciously decadent dessert for a summer feast
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue onto the prepared baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top.
- Bake for 1 hr 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the topping.
- To make the topping, whisk the double cream, tahini and icing sugar to soft peaks. Spoon onto the pavlova and top with the sliced bananas, then drizzle over salted caramel and crumble over the sesame snaps. Best served straightaway but leftovers will keep in the fridge for two days.
Nutrition Facts : Calories 373 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
BANANA & TAHINI PORRIDGE
Pep up your porridge with a tahini drizzle and toasted sesame seeds. Oats and tahini help to promote good digestion so you can start your day the healthy way
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 6
Steps:
- Mix the tahini with 1 tbsp milk and 1 tbsp water. Put the oats, 1 sliced banana, cardamom, 100ml milk and 300ml water in a pan with a pinch of salt. Cook over a medium heat for 5 mins, stirring, until creamy and hot.
- Divide between two bowls. Pour over the remaining milk, then top with the remaining sliced banana. Drizzle over the tahini mixture and sprinkle over the toasted sesame seeds.
Nutrition Facts : Calories 431 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
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