Gyulshah’s Tahini Swirl Cake

Gyulshah Mintash is our assistant manager at the Brent Cross branch of LEON, and this is their deliciously nutty tahini cake. 

prep time 20 minutes | cook time 25 minutes

SoF / NF / V |serves 8

INGREDIENTS

LEON Big Flavours: Salty • Sour • Spicy • Sweet Rebecca Seal

• 5½ tablespoons sunflower oil, plus extra for greasing

• 100g (3½oz) plain flour

• 1 teaspoon baking powder

• 125g (4½oz) soft dark brown sugar

• 1 egg

• 100g (3½oz) Greek-style plain yoghurt

• 4 tablespoons light-roasted tahini (sesame paste)

• 2 tablespoons maple syrup

• fine salt

DIRECTIONS

Heat the oven to 180ºC/400ºF/gas mark 6. Oil the inside of a loose-bottomed 20cm (8in) cake tin. 

Place the flour, baking powder and a pinch each of the salt and sugar in a large bowl and whisk together. 

Crack the egg into another bowl, then add the measured oil, yoghurt and remaining sugar. Beat together until smooth. Pour this mixture into the flour bowl and mix just until no lumps remain. 

Pour the batter into the prepared tin. Mix the tahini with a pinch of fine salt and the maple syrup. If very thick, add a splash of water, just enough to make it pourable. Drizzle the tahini mixture in a spiral over the cake, then use the edge of
a large metal spoon to lightly marble the tahini, working in the same direction as the spiral. 

Bake the cake for 25 minutes, until it pulls away from the side of the tin, the top is golden and firm to the touch, and a skewer inserted into the middle comes out clean. Leave to cool in the tin before turning out. 

Recipe Excerpted from Leon: Big Flavours by Rebecca Seal, Conran, Photo: Steven Joyce

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