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Banana Coffee Cake with Black & White Tahini Glaze

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog | milly-kay.com

Jerusalem, Israel

INGREDIENTS
 

2 & 1⁄2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
3⁄4 tsp cinnamon

1 tsp kosher salt
2 tsp baking powder
1 cup unsweetened coconut milk
1 & 1⁄2 cups banana puree
1 tsp vanilla
1⁄2 cup coconut oil, melted
100 ml strong coffee

 

Glaze

2 tbsp raw tahini paste
2 tbsp powdered sugar
6-7 tbsp ice water
 

Optional

2 tbsp raw black tahini paste
2 tbsp powdered sugar
7-8 tbsp ice water
50 g raw blanched almond slivers
 

METHOD

  • Preheat the oven to 355°F and spray a 22 cm round cake tin or any shape you want with coconut oil and dust with flour. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients. Add the wet ingredients and mix until well combined.
     

  • Transfer the batter to the prepared cake pan.
     

  • Bake the cake for 45-55 minutes at 355°F. Cool to room temperature.
     

  • In a medium bowl, place the tahini paste and the powdered sugar.
     

  • Stir until you get a hard paste, add 2 tablespoons of ice water and stir. The coating is slowly turning from yellowish to white.
     

  • Stir another 2 tablespoons and mix until it reaches a texture like royal icing.
     

  • Do the same with the black tahini.
     

  • Spread over the cold cake and serve with raw blanched almond slivers on top of the cake.

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