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 cake 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.
For the Cake:
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
Preheat the oven to 180C/160C fan. Grease and line a 22cm cake tin.
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.
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.
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.
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.
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.
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.
Once the cake has cooled slightly, spoon the almonds and honey sauce all over. Slice and serve while still warm.