[CnD] blackberry-tahini-yogurt-cake

gail johnson gailj715 at gmail.com
Fri Oct 12 00:25:54 EDT 2018

This would be tasty made with Blueberries.

Nonstick vegetable oil spray
½ teaspoon ground cardamom or cinnamon
4 tablespoons plus 1 cup sugar
2¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt, plus more
2 large eggs
1 cup plain whole-milk yogurt
½ cup vegetable oil
2 teaspoons finely grated lemon, lime, or orange zest
2 cups fresh (or frozen, thawed) blackberries
¼ cup tahini
Recipe Preparation
Preheat oven to 350°. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
Whisk flour, baking powder, 1 cup sugar, and ½ tsp. salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.
Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.
Do Ahead: Cake can be baked 2 days ahead. Store tightly covered at room temperature.

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