Flourless Chocolate Tahini Cake with Honey Almond Brittle - Gluten Free

This is a fantastic cake to cater for coeliac or gluten free but is just as delicious for anyone, as it bakes with a perfect moist and chocolatey centre. It is essentially a brownie base spruced up for a special occasion by the addition of spices and tahini. These provide a more sophisticated flavour with a middle eastern twist and compliments brilliantly with the rich chocolate. The marbled tahini looks beautiful as it is, but the almond brittle gives a sweet crunch and adds a lovely golden garnish to make it extra special.

You will need a 22cm cake tin.


For the Cake:

200g chocolate

200g butter

6 large eggs

100g brown sugar

150g caster sugar

1 tsp vanilla extract

100g ground almonds

1 tsp ground cinnamon

1 tsp all spice

½ tsp salt

20g cocoa powder sifted

150g tahini paste

For the almonds:

1 tbsp caster sugar

1 tbsp butter

½ tsp cinnamon

50g flaked almonds


  1. Preheat the oven to 180C/160C fan. Grease and line a 22cm cake tin.

  2. Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. Gently stir to bring the mix together, then set the bowl aside to cool slightly.

  3. In a separate bowl, whisk the eggs and sugar together for 5 mins with an electric whisk until pale and moussey. When you lift the whisk, it should leave a trail.

  4. Gently fold through the vanilla, spices, ground almonds, salt and cocoa powder. Pour in the melted chocolate butter mixture and stir to combine into a smooth batter.

  5. Transfer to the prepared cake tin then add drops of tahini all over the surface. Use the end of a spoon to marble the tahini through the cake mix into a swirl pattern.

  6. Place the cake in the oven and bake for 20-25 minutes, until it forms a crust and still has a slight wobble. Timing is key to have a moist centre, so its better to keep it slightly under than over. Set aside to cool and firm up.

  7. Prepare the almond brittle by dry toasting the almonds in a pan until starting to colour and turn golden. Then add the honey and butter so they melt down and coatsthe almonds all over. Toast the almonds until they are a deep golden colour, watch carefully as they will burn quickly.

  8. Once the cake has cooled slightly, spoon the almonds and honey sauce all over. Slice and serve while still warm.