Page 20 - Forest Row Local November Edition
P. 20

20 November 2020 • Forest Row Local
If you’ve been following my page for the last couple • of month’s you’ll have noticed a Houmous theme
appearing. I’m happy to say I’m now over my Houmous • obsession but find myself left with 1⁄4 Jar of Tahini. • I hate waste, so I came up with this rather tasty way of
using it up! • APPLE TAHINI CAKE
150g self raising flour (as a coeliac I use gluten free, but regular self raising flour is fine too)
150 grated apple flesh • (eating apple, no pips or core!)
2 large eggs • 100g Flora spread (or similar)
100g soft dark brown sugar
50g tahini
1 teaspoon cinnamon • 1⁄2 a fresh lemon
Icing sugar.
Flaked almonds or anything else you’d like to decorate
the cake with.
Add in the flour and the cinnamon.
Blend together into a smooth batter. Pour into your prepared cake tin.
Bake in the centre of the oven for 45 - 50 mins. I know I’m a broken record, but ovens really do vary so much - you’ll know it’s done when the top is turning golden brown and a skewer poked into the centre of the cake comes out clean.
Turn out onto a baking rack and leave to cool.
For the icing Mix together 9 heaped dessert spoons of icing sugar and the juice on 1⁄2 a fresh lemon. You may need to add a little more icing sugar or a little more lemon juice to get your desired consistency. As you can see, I decorated the cake by drizzling the icing in a haphazard kind of pattern and then scattering with flaked almonds and a few edible dried flowers.
Preheat the oven to 175c
Prepare your cake tin. You want one about 20 cm in diameter. Grease the tin with a little butter or light olive oil to prevent the cake from sticking to the tin, then place to one side.
• Break the eggs into your blender. Add the apple, Tahini, flora and sugar into the blender and blitz.
• You can decorate in any way you like :
That’s all for this month. See you in December..... Wow! How did that happen?
by Ella Easton
01342 889 455

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