Food editor TRISH DESEINE shares her recipe for a dense, moist cake with full-bodied flavour …
Muscovado Bundt cake with tahini lemon glaze
A dense, moist cake with full-bodied flavour. You could glaze with classic lemon icing or try chocolate espresso to add to the darkness.
For a large cake
15 minutes preparation
1 hour 20 baking
250g dark muscovado sugar
150g golden granulated sugar
150g butter, softened
4 large eggs
1 teaspoon vanilla extract
260g plain flour
150g full fat Greek yoghurt (or sour cream)
1 teaspoon baking powder
For the glaze
30ml full fat milk
Juice of a lemon
85g icing sugar
Preheat the oven to 160°C, liberally grease a Bundt pan. If you are using a fancy one, make sure you get into all the nooks and crannies or use a spray.
Cream the butter and sugar for 4 to 5 minutes until the mixture is pale and fluffy.
Add the vanilla, then eggs one by one, beating in between.
Turn off the beaters, mix the baking powder with the yoghurt, then add it, alternating with the flour using a spatula or a large spoon.
Pour the batter into the Bundt pan and bake for one hour twenty minutes, testing after an hour, until a skewer comes out clean. Leave to cool before glazing.
To make the glaze, melt the butter over a low heat, then whisk in the tahini and the milk.
Add the lemon juice and finally the sieved icing sugar. Pour gently over the cake and leave to cool and dry.
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