Recipe Persian Rhubarb Cake with Tahini Buttercream
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Auteur : Tart LondonInternet : https://www.instagram.com/tart_london/p/C4LqikQrnWS/?img_index=1
INGRÉDIENTSCake
Tahini Buttercream
PRÉPARATIONCake
Tahini Buttercream
Assemble the Cake
- 500g rhubarb (half for the cake mix and half for the filling) cut diagonally into 2-inch pieces.
- 200g self-raising flour
- 130g pistachios (keep a large pinch for topping)
- 1 tsp baking powder
- 1 tsp ground cardamom (best when fresh)
- 1 tsp orange blossom water
- 120g salted butter
- 200g caster sugar
- 200g yogurt
- 4 eggs
Tahini Buttercream
- 100g salted butter (at room temperature)
- 60g icing sugar
- 200g cream cheese
- 2 tbsp tahini
- 1 teaspoon vanilla
- Orange zest optional
PRÉPARATIONCake
- Preheat oven to 180*
- Place rhubarb in a large saucepan with a generous splash of water, so that it almost completely covers it, and 2 tablespoons of sugar, evenly distributed.
- Bring to a gentle boil with the lid on, 5 to 6 minutes, until tender but firm.
- Remove and let cool with the lid on.
- Blend the pistachios until smooth, then mix them with the flour, baking powder, cardamom, and salt.
- Beat the butter with the sugar and eggs until pale and creamy, then spoon in the yogurt and mix.
- Fold into the flour with the orange blossom water.
- Fold in the halved poached rhubarb (without any liquid). Any extra raw rhubarb pieces (a stalk or two) - nicer if finely chopped as it adds texture.
- Pour into a pre-lined cake tin. Bake for 40 minutes until the dough has risen, test with a skewer.
Tahini Buttercream
- Beat the ingredients until you get a soft buttercream consistency.
Assemble the Cake
- Spoon in the buttercream and smooth, then pour in the remaining rhubarb, followed by chopped pistachios and (if you have some) rose petals.
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