Recipe: tahini, pear and fig cakes
Little cakes studded with fresh fruit with a tahini swiss meringue buttercream
I’ve been using this recipe for years - a true tried and tested favourite; a taste that has come to be incredibly comforting to me. I love using tahini in sweets because it adds an earthiness and savouriness to the overall flavour, and results in a bake that has more nuance, balance and depth. The fresh fruit here is marvellous, too - refreshing bites amongst the richness of the nutty tahini - and the tahini swiss meringue buttercream on top eats like a velvety, sesame-infused cloud that I always dose with a generous amount of salt to accentuate the nutty flavour, and help further balance out the sweetness in these little cakes.
The fresh pear and figs could be swapped out for another fruit that you prefer, something that is ripening in your fruit bowl, or something that is more in season at the time of baking. Some fruits I think would work beautifully are: strawberries, raspberries, bananas, peaches or rhubarb.
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