How to prepare Chocolate, Tahini and Buckwheat Marble Cake

Chocolate, Tahini and Buckwheat Marble Cake

For the Cake

• 1 cup (125g) light buckwheat flour, (see headnote)
• 1 cup (100g) almond flour, also called almond meal
• 3/4 cup (150g) sugar
• 1 1/2 teaspoons baking powder, preferably aluminum-free
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) melted virgin coconut oil , or neutral-tasting vegetable oil
• 1/2 cup (120g) well-stirred tahini
• 1/2 cup (120ml) whole milk, or oat milk
• 2 large eggs, at room temperature
• 1 tablespoon apple cider vinegar, or lemon juice
• 2 teaspoons vanilla extract
• 2 tablespoons unsweetened cocoa powder, natural or Dutch-process

Chocolate Glaze

• 6 tablespoons (105g) apricot jam
• 2 tablespoons (40g) maple syrup, (or mild honey)
• 2 tablespoons (22g) neutral-tasting vegetable oil
• 2 tablespoons (13g) unsweetened cocoa powder, natural or Dutch-process
• 1/2 teaspoon vanilla extract
• pinch of salt

For the cake

• Preheat the oven to 350ºF (180ºC.) Spray the inside of a 9- or 10-cup (about 23cm) bundt pan with nonstick spray or brush with coconut oil.
• In a medium bowl, whisk together the buckwheat flour, almond flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add the melted coconut or vegetable oil, tahini, milk, eggs, vinegar or lemon juice, and vanilla. Mix just until smooth, but don't overmix. Place half of the batter into a smaller bowl and whisk in the cocoa powder.
• In alternating, generous spoonfuls, layer the batters into the pan. Use a butter knife to swirl the two batters slightly, but don't overdo it. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes, then invert it onto a wire cooling rack and remove the cake pan. Let cool completely before glazing.

For the glaze

• Put the jam, maple syrup, vegetable oil, cocoa powder, vanilla and salt in a mini food processor or blender. Blend on high speed for 1 minute until very smooth and creamy. If you want to use it right away, if it's too thick to pour it can be very gently warmed, but if it's pourable, spoon it right over the finished cake.

Notes

Storage: The cake can keep at room temperature 2 to 3 days. The glaze can be made 1 week in advance and refrigerated. Let come to room temperature, or gently rewarm it, to use.

By skunty empire