Making the Most of Grains
LIKE MANY of us who live in the Valley, I’ve driven down Mill Avenue and seen the Hayden Flour Mills sign hundreds of times but never really gave it much thought. It was a building. It was there on th...
It seems that whenever I’m pregnant, I have very intense dreams about food, specifically cakes and bagels. The idea for this cake came to me in one of these dreams and the next morning I couldn’t decide if it was pure genius or more akin to pickle-flavored ice cream. I researched my idea and discovered that there is a traditional Mexican cake made of whole chickpeas. Genius, then? Anyway, it gave me the confidence to develop this recipe. The Middle Eastern spice mix baharat adds warmth to the cake and makes for a particularly fragrant day of baking. The tahini glaze rounds out this lightly sweetened cake, making it suitable for breakfast or dessert. Serve with mint tea.
Ingredients
SERVINGS: 8 Serving(s)
CAKE
- 160 grams (5½ ounces/1 cup) white Sonora-type 00 flour
- 160 grams (5½ ounces/1 cup + 2 tablespoons) chickpea flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoons baharat spice mix
- 225 grams (8 ounces/1 cup) unsalted butter, at room temperature
- 300 grams (10½ ounces/1½ cups) granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 120 milliliters (4 fluid ounces/½ cup) buttermilk
Tahini Glaze
- 230 grams (8 ounces/2 cups) powdered (icing) sugar
- 130 grams (4½ ounces/½ cup) tahini
Garnishes
- Edible flowers (optional)
- Powdered (icing) sugar
Instructions
Preheat the oven to 175°C (350°F). Grease or line a 23 cm × 13 cm (9 in × 5 in) loaf (bar) pan with parchment (baking) paper, leaving a 5 cm (2 in) overhang on each long side to help lift the cake out easily.
Combine the flours, baking powder, salt and spice mix in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate, then stir in the vanilla. Gradually add the flour mixture and the buttermilk and mix until well combined.
Transfer the batter to the prepared pan and smooth the surface. Place on the middle rack of the oven and bake for 1 hour, or until golden and a skewer inserted in the center comes out clean. A little batter sticking will be fine as the cake will continue to bake as it cools. Remove the cake from the oven and cool for about 15 minutes, then lift it out of the pan and cool to room temperature.
To make the tahini glaze, combine the sugar and tahini in a small bowl. Gradually blend in enough hot water to thin the mixture to a glazing consistency—this could be anything from 3 to 6 tablespoons.
Place the cooled cake on a wire rack set over a baking sheet and spread the tahini glaze over the top, allowing the excess to drip down the sides. Garnish with powdered sugar and edible flowers, if using. Cut into slices and serve. Store leftover cake in an airtight container at room temperature for up to 3 days.
About this recipe
Recipes excerpted with permission, The Miller’s Daughter by Emma Zimmerman published by Hardie Grant Books, May 2022.
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