Almond Tahini Cake with Rose Syrup and Pistachio

Prep: 20 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 2 Servings

Now, I know I’m not meant to have any favorites, because all of the recipes in my cookbook are my children, but if I had to choose one for the Middle Eastern chapter it would be this dish. Aside from the fact that I have a ginormous sweet tooth (it’s always so hard for me to pick between spicy and sweet because I like them both so much … but I generally gravitate toward the sweet), this cake tastes like baklava — but without all the effort.

Ingredients

Cooking spray or vegan butter, for coating
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons plus 2 teaspoons well-stirred tahini
2 tablespoons plus 2 teaspoons vegetable oil or melted unrefined coconut oil
1 cup unsweetened plain full-fat almond or coconut milk
1/2 cup raw cane sugar
1/2 teaspoon almond extract
1/2 cup raw cane sugar
1/2 cup water
2 tablespoons edible dried rose petals, plus more for garnish
1 teaspoon rose essence or rose water
1/4 teaspoon fresh lemon or orange juice (optional, but helps prevent crystallization of glaze)
1 heaping tablespoon chopped unsalted or lightly salted pistachios

Instructions

Make the almond-tahini loaf:
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray or butter.
Sift 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt into the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 tablespoons plus 2 teaspoons tahini, 2 tablespoons plus 2 teaspoons vegetable oil or melted unrefined coconut oil, and 1 cup almond or coconut milk in a medium bowl and whisk to combine.
With the mixer on low speed, gradually pour in the tahini mixture and mix until just combined, about 20 seconds - do not overbeat. Add 1/2 cup raw cane sugar and 1/2 teaspoon almond extract and beat on low speed until just combined, about 10 seconds. Transfer to the loaf pan (it will only go halfway up the pan and make half the size of a standard loaf).
Bake until slightly golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Meanwhile, make the glaze.
Make the rose glaze:
Bring 1/2 cup raw cane sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Reduce the heat to low to maintain a simmer. Add 2 tablespoons dried rose petals, 1 teaspoon rose essence, and 1/4 teaspoon lemon juice if using. Simmer until the mixture is reduced and is syrupy, about 15 minutes. Remove from the heat and let cool.
When the cake is ready, let cool completely in the pan. Flip out onto a serving dish. Using a toothpick, poke little holes all over the top. Drizzle a generous amount of rose glaze all over, allowing it to drop down the sides. Immediately sprinkle 1 heaping tablespoon chopped pistachios all over the top. Let the glaze set for 5 minutes before slicing and serving with the remaining rose glaze.