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Recipe Tahini Chiffon Cake Recipe with Burnt Honey Cream and Poached Rhubarb

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362 recipe(s) found
Auteur : Martha Stewart

Serves 6

INGRÉDIENTSBurned Honey
½ cup honey
½ tsp. 1/3 tsp kosher salt
1/3 cup chilled heavy cream

Poached rhubarb
  1. 3 green cardamom pods, split (optional)
  2. 1 cup (200 g) organic cane sugar or granulated sugar
  3. 3 thin stalks pink rhubarb (about 300 g), trimmed, leaves removed, cut into 3 x 1/2-inch pieces

Cake and Assembly
  1. Nonstick vegetable oil spray or vegetable oil
  2. 1/2 cup (65 g) sesame seeds
  3. 1/2 cup plus 1 tsp (72 g) cake flour
  4. 1 tsp. 1/2 tsp baking powder
  5. 1/2 tsp kosher salt
  6. 2 large egg yolks, at room temperature
  7. 2 tbsp plus 3/4 tsp (35 g) tahini
  8. 8 tbsp (100 g) organic cane sugar or granulated sugar, divided
  9. 3 large egg whites, at room temperature
  10. 1/8 tsp cream of tartar or a little vinegar or fresh lemon juice
  11. 2/3 cup chilled heavy cream


PRÉPARATION
  1. Make Ahead: The burnt honey mixture can be made 3 days ahead. Keep refrigerated.
  2. Bring the honey to a boil in a medium saucepan (slightly larger than you think you'll need because the honey will bubble) over medium heat and cook until golden brown and smells toasty, about 2 minutes.
  3. Remove from heat and stir in the salt.
  4. Carefully pour in the cream (this will stop the cooking process).
  5. The honey will bubble and sizzle, so be careful.
  6. Stir with a wooden spoon or rubber spatula until the mixture is smooth.
  7. Allow the burnt honey mixture to cool, then transfer it to an airtight container.
  8. Cover and let cool, at least 3 hours.

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