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Thyme Biscuits with Pinenuts

Thyme Biscuits (Thyme Cookies)

Thyme Biscuits (Cookies) with Pinenuts

These quick and easy sweet Thyme Biscuits (Cookies) are crumbly, buttery and sweet with a fantastic fresh herby flavour. The thyme provides a gentle but complex flavour which really makes these biscuits special. They are topped with golden roasted pinenuts which provide added crunch.

If you are a bit wary of using thyme in a sweet recipe, I would really encourage you to try making these biscuits. I firmly believe that one of the joys of home-cooking is to experiment with different flavours, and combinations of flavours. If you are a regular reader of this blog, you will know that all my recipes are very easy and simple which allows a focus on but the common thread is , and to have the freedom to discover new flavours and to use familiar ingredients in new ways.

This recipe is very loosely inspired by the Italian pinolate biscuits, which are often lemon flavoured and contain ground pinenuts in addition to a topping of whole ones.    When I was putting together a recipe for thyme-flavoured biscuits, I thought that a topping of pinenuts would make them look attractive and go well with the herby flavour.  The pinenuts become golden and toasted while the biscuits are cooking in the oven and this makes them crunchy and also enhances their flavour.

Thyme Biscuits (Thyme Cookies)

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Other sweet herby recipes

If you like this recipe, I have a number of other recipes that use herbs in sweet dishes. I have two simple loaf cake recipes, for Thyme Cake and Rosemary Cake, which highlight how brilliant these herbs are as flavourings for cakes. I also have a great recipe for Thyme Ice Cream with Honey and Mascarpone which goes pretty well with these Thyme Biscuits!

Thyme Biscuits (Thyme Cookies)
In praise of thyme

Thyme is one of my favourite herbs. It is extremely versatile and I use it in both sweet and savoury dishes. The fresh  thyme that you buy in the supermarket will generally be common thyme which does make a good flavouring for these biscuits.  However, I used lemon thyme when making these biscuits, as I grow it in my garden and particularly like its lemony-herby flavour.    If you have space for a few pots and want to grow your own thyme, there are many different types, a number of which have distinctive citrus notes such as lemon, orange or lime.   Herbal Haven has a very large variety of thyme and other herbs which can be bought online.

In addition to my sweet recipes for Thyme Cake and Thyme Ice Cream with Honey and Mascarpone, I also use thyme a lot in savoury dishes. It is a great partner for onions and shallots, such as Shallot Tart with Thyme and Anchovies, and is also brilliant with chicken as in my Roast Chicken with Garlic, Lemon and Thyme.

Thyme Biscuits (Thyme Cookies)

Loved this recipe? Checkout the Recipe Index.

Biscuits and cookie recipes are a great place to start if you are new to home-baking.  They are quick and easy to make and taste so much better than shop-bought varieties.   You can have home-baked treats on the table in under an hour.

Shortbread is one of the easiest baking recipes. I have a number of shortbread recipes including Almond Shortbread with Rosewater, Shortbread with White Chocolate and Raspberries and Lavender Shortbread. I also have a very simple recipe for crisp and buttery Lemon Biscuits (Cookies). My recipe for Ginger Biscuits (Cookies) is oaty and mildly spiced. If you are looking for something savoury, I have an extremely moreish recipe for Cheese Biscuits (Cookies).

Recipe for Thyme Biscuits (Cookies) with Pinenuts

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Thyme Biscuits (Cookies) with Pinenuts

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 30 biscuits 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: English

Description

These biscuits (cookies) are flavoured with fresh thyme and topped with crunchy, toasted pinenuts.  They are great eaten on their own or as an accompaniment to ice-cream.


Scale

Ingredients

  • 150 g  (6 oz) plain flour
  • 100 g (4 oz) butter 
  • 50 g (2 oz) caster sugar
  • 1 tablespoon chopped fresh thyme or half a tablespoon of dried thyme
  • 50 g (2 oz) pinenuts

Instructions

  1. Set the oven to 170 C/325 F/Gas Mark 3
  2. Put the flour and butter into a bowl and rub together using your fingers until the mixture resembles fine breadcrumbs.  Alternatively, process in a food processor. 
  3. Add the sugar and the chopped fresh thyme.
  4. Squeeze the mixture together with your hands until it forms a soft dough.
  5. Roll the dough out to approximately 1 cm thickness.
  6. Cut into circles or other shapes if you wish.
  7. Place the circles on a baking tray lined with baking parchment or grease-proof paper.
  8. Press pinenuts into the top of each circle of dough.
  9. Bake for 15 minutes until golden.

Keywords: biscuits, thyme, pinenuts

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday 

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Leek and Potato Soup with Fresh Chives

Leek and Potato Soup with Fresh Chives

This Leek and Potato Soup is a lovely, simple traditional soup. It is warming and hearty with a mild onion flavour. The potatoes thicken the soup without making it too heavy. It is filling enough to serve as a light lunch with some good bread but it can also be served as a starter for a more formal meal.

It is a truly versatile soup because it can be eaten either hot or cold. The cold version is similar to the French cold soup Vichyssoise which is generally made with chicken stock. This means that it is a soup for all seasons. It will warm you up in winter and cool you down in summer! If you are serving it cold, you need to allow it to cool down to room temperature after you have made it. Then put it in the fridge for at least two hours – ideally overnight – to ensure that it is properly chilled.

I like to stir a little cream into the finished soup and top it off with some fresh chives. Neither are essential. The soup will taste good without these additions if you do not wish to include them.

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What you need to know about making Leek and Potato Soup
  • You must cook the leeks and onions slowly to allow them to sweeten and soften without burning.  Don’t try and rush this stage. This slow gentle cooking is what will give your soup its extra-special flavour.
  • A good quality stock is essential. This will give your soup depth of flavour. You can use either vegetarian stock or meat-based stock. If you have home-made stock, either vegetarian or meat-based, so much the better. I sometimes use home-made chicken stock or the cooking juices from a boiled ham. Both go well as a basis for this soup. You can use stock-cubes or powder to make the stock if you do not have any home-made stock to hand. If so, try and use a good quality brand.
  • This soup is vegetarian if you use a vegetable-based stock. You can make a vegan version by substituting the butter for an extra tablespoon of oil and omitting the cream.
  • This soup can be made in advance and then reheated. It also freezes well and can be kept in the freezer for at least 6 months.

Loved this recipe? Checkout the Recipe Index.

Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Leek and Potato Soup you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Nettle Soup, Fennel SoupJerusalem Artichoke Soup  or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato SoupCeleriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Leek and Potato Soup recipe

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Leek and Potato Soup with Fresh Chives

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: for 6 people 1x
  • Category: Soup
  • Cuisine: English

Description

This is a really easy soup which can be eaten either hot or cold.  Although it uses relatively cheap ingredients, the soup is elegant and flavourful and is not out of place as a first course at a dinner party.


Scale

Ingredients

  • 4 leeks
  • 2 onions (I use white onions to keep the colour of the final soup pale)
  • 2 large potatoes (about 500 g or 1 lb)
  • 50 g (2 oz) butter
  • 1 tablespoon oil
  • 1 litre (2 pints) good quality stock 
  • A bunch of fresh chives
  • A little double cream (optional)

Instructions

  1. Wash the leeks, trim off the dark top parts of the leaves and chop the stalks roughly.  Peel and chop the onions.
  2.  Heat the butter and the oil in your saucepan.  Add the chopped leeks and onions, season them with salt and pepper,  and very gently fry them for around 20 minutes until they are soft and sweet.   It is really important to  add seasoning at this point and to cook gently to bring out the flavour of the vegetables – it will make a huge difference to the taste of your soup.
  3.  Next, peel and chop the potatoes and add them to the saucepan with the leeks and onions.  Cook gently for a few minutes.
  4. Add the stock to your saucepan and simmer the vegetables gently for about 15 minutes.
  5. Turn off the heat and allow the soup to cool slightly before blending.

Notes

This soup can be eaten either hot or cold.

Keywords: leek potato soup

This recipe has been shared on #CookBlogShare with Curly’s Cooking and #FiestaFriday with Fiesta Friday and  Laurena @ Life Diet Health

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Fish Pie Recipe

Easy Fish Pie

This easy Fish Pie is one of my favourite comfort food recipes. The filling consists of delicate fish fillets, prawns and sliced hard boiled eggs in a creamy white sauce. It is covered with buttery mashed potato and topped with a sprinkle of tangy mature cheese. The milk that is used to cook the fish then forms the basis of the sauce which means that there is a double hit of flavour. If I make this for my family, I feel that I am doing full-on food-related nurturing!

There are a few steps involved in making the pie but they are all very simple and they can be done in parallel. For example, you can prepare the potatoes and the eggs while the fish is cooking. I find it quite therapeutic to put this pie together ready for a family supper or lunch. I will sometimes make it on the day that we are planning to eat it. However, quite often, I will make it a day ahead and re-heat it which means that it can be on the table within half an hour.

Another brilliant aspect of this pie is that all you need to accompany it is a green vegetable, steamed beans or peas, or maybe some carrots. You need nothing else as the pie includes both filling and potato. This is great if you are entertaining as you can spend time with your guests.

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What you need to know about this Fish Pie Recipe

  • You can use any kind of fish to make this recipe. I like to use a combination of different kinds but you can just use one kind if you prefer. Good options are salmon or any kind of white fish (cod, haddock, hake, pollack). If you don’t want to add prawns, you can just increase the quantify of fish.
  • Whatever kind of fish you use, you must use ensure that it is filleted. You do not want any bones lurking in your pie. It is worth checking the fillets to make sure that all the bones have been removed before cooking the fish (step 2).
  • I include hard boiled eggs in my fish pie. I do this because my mother added them to her fish pie and because I love the combination of egg and fish. However, I understand that not everyone is a boiled egg fan. If you don’t like them, it is fine to leave them out.
  • You can freeze the pie once it has been assembled (step 10) and keep it for three months. Make sure that you assemble your pie in a freezer-proof container. Allow the pie to cool to room temperature. Wrap the whole container in cling-film or foil and freeze. When you want to use it, allow it to defrost in the fridge and then take it out and allow it to reach room temperature. You can then remove the wrapping and heat in the oven for 30 minutes.

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Step-by-step recipe

Place fish fillets in an oven-proof dish

Add chopped onion, bay leaves and pepper to the milk

Pour the milk over the fish fillets and cook for 15 minutes. Remove the cooked fish and retain the flavoured milk to make the sauce.

Hard boil the eggs.

Put the cooked fish fillets and hard boiled eggs into the oven-proof dish.

Make the white sauce using the retained milk. Add the prawns and then pour the sauce over the fish and eggs.

Cover with mashed potato and top with grated cheese.

Cook for 15 minutes (or 30 minutes if reheating from room temperature).

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Other simple suppers

I am always on the look-out for simple supper or lunch recipes. I need things that are easy to make and can, if required, be made in advance. In addition to this Fish Pie recipe, I also have a few others that I make regularly.

I love easy stew recipes, particularly if they have a bit of an exotic twist, and often make Lemon Chicken with Olives and Moroccan Seafood Stew.   Both of these are very simple but taste delicious.  They are great week-night recipes but also are good if you are entertaining.

I also have a huge repertoire of pasta recipes including Smoked Salmon Pasta and Mushroom and Chestnut Pasta plus a few easy sauces such as Mint Pesto and basic Tomato Sauce.

Another good option for a simple supper is a savoury tart. These can be eaten hot or at room temperature and are easily portioned.  Some of my favourites include Onion Tart,  Carrot and Coriander Tart and Beetroot Tart.

Other seafood recipes

If you love seafood, you might like some of my other recipes.

Easy Fish Pie recipe

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Fish Pie

Fish Pie Recipe

  • Author: Tastebotanical
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 1 hour
  • Yield: Serves 8 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: English

Description

This easy Fish Pie combines fish fillets, prawns and hard boiled egg slices in a creamy white sauce.  It is covered with mashed potato and topped with a sprinkle of tangy cheese.


Scale

Ingredients

  • 900 g (2 lb) fish fillets (cod, haddock, salmon etc)
  • 425 ml (3/4 pint) milk
  • 1 small onion
  • 1 bay leaf
  • Salt and pepper
  • 5 eggs (optional)
  • 25 g (1 oz) butter
  • 25 g (1 oz) plain flour
  • 165 g (6 oz) raw peeled prawns
  • 675 g (1 1/2 lb) potatoes
  • A little butter and milk
  • A little hard cheese (eg cheddar)

Instructions

  1. Heat your oven to 180 C, 400 F or Gas Mark 4.
  2. Put the raw fish fillets into a large oven-proof dish.   Pour over the milk.  Peel and roughly chop the onion and add this to the dish together with the bay leaf.  Season with salt and pepper.   
  3. Put the dish in the oven for 15 minutes until the fish fillets are cooked.   
  4. Remove the dish from the oven.  Leave the cooked fish in the dish.  If any of the fillets had skin on them, this can now be easily removed.  Strain the milk into a measuring jug and set it aside.  Discard the onion pieces and bay leaf.
  5. If you are using eggs, place the raw eggs in a small saucepan and cover with cold water.  Bring to the boil and then simmer for 6 minutes.   Remove the eggs from the pan and immediately place them in a pan of cold water to stop the cooking process.    When the eggs are cool enough to handle, remove the shells, slice the eggs and place them in the oven-proof dish with the cooked fish.
  6. Melt the butter in a small saucepan.  Add the flour and stir to combine.  Cook gently for 2 minutes.  Remove from the heat and gradually add the milk in which the fish was cooked.   Then return the pan to the heat and simmer until the sauce starts to thicken.  This will take around 5 minutes.
  7. Put the raw prawns into the saucepan of sauce and cook for 3 minutes until they turn pink.
  8. Pour the sauce containing the prawns over the cooked fish and egg slices.   
  9. Make the topping by peeling the potatoes and chopping into large chunks.  Put the potato pieces into a saucepan of cold water with a pinch of salt.   Bring to the boil and then simmer for 25 minutes.  Drain the cooked potatoes and mash them with a knob of butter and a little milk.
  10.  Spread the mashed potatoes over the fish mixture.  Top with a few small knobs of butter and a little grated cheese.
  11. Put the pie in the oven and cook for 15 minutes until the top is golden brown.    If you assemble the pie in advance, you will need to re-heat it for around 30 minutes from room temperature.

Keywords: fish, pie

This recipe has been shared on #CookBlogShare with Lost in Food and #FiestaFriday with Fiesta Friday

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Beetroot Soup with Coconut

Beetroot Soup with Coconut

This easy Beetroot Soup highlights the earthy sweetness of roasted beetroot. It is enhanced with the gentle heat and lemony flavour of fresh ginger and the creamy richness of coconut.  Although it is easy to make and the ingredients are simple, it does taste quite subtle and sophisticated.    It is great for a simple autumn lunch or supper but is not out of place as a starter at a dinner party.

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What you need to know about my Beetroot Soup
  • Roasting the beetroot (step 1) is important as it intensifies the flavour and earthy sweetness of the vegetables. If you wrap them in foil while they are roasting they will retain their juiciness and it will also mean that the skin is easy to remove.
  • You can use larger beetroot, up to the same weight of 350 g, if you do not have small beetroot. If so, cut them in half before roasting.
  • The natural starch and fibre of the beetroot thickens this soup rather than flour. This adds an additional element of nutrition and makes the soup perfect for anyone who is gluten intolerant.
  • Cooking the chopped onions slowly is really important (step 4). It caramelises the vegetables and gives the soup a real depth of flavour.
  • Using fresh ginger (step 5) is really important. I think this is one recipe where dried ginger will not do. Fresh ginger has a complex lemony flavour, in addition to its hit of ginger heat. It makes a huge difference to the flavour of this simple soup.
  • My recipe is vegetarian but it is easily converted into a vegan recipe. Just replace the butter with vegetable oil.
  • This soup freezes very well so  you can make a batch and keep it for when you need a quick beetroot fix!

Loved this recipe? Checkout the Recipe Index.

Other easy vegetarian soup recipes

I have lots of easy, vegetarian soup recipes. If you like this Beetroot Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Tomato Soup, Fennel SoupJerusalem Artichoke Soup  or Sweetcorn Chowder and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato SoupCeleriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Butternut and Peanut Butter SoupNettle Soup uses foraged ingredients. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea.

Other beetroot recipes

I love the sweet, earthy taste of roasted beetroot and the fantastic rich carmine pink colour that it brings to every dish.  The flavour is autumn on a  plate and the colour cheers me up as days are getting cooler and I know winter is on its way.

In addition to soup, I think beetroot is a brilliant ingredient in salad. I make a very quick and salad, Raw Beetroot and Carrot Salad with Citrus Dressing and also a Middle Eastern-inspired Roasted Beetroot Salad with Yogurt and Tahini. I also have a fantastic recipe for a Beetroot Tart which can be eaten either hot or cold.

Recipe for Beetroot Soup with Coconut

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Beetroot Soup with Coconut

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This autumnal vegan soup combines the earthy sweetness of beetroot with the gentle heat of fresh ginger and the the creaminess of creamed coconut.


Scale

Ingredients

  • 6 small beetroot (around 350 g or 1 lb in total)
  • 25 g (1 oz) butter and 1 teaspoon oil (or 2 teaspoons of oil if vegan)
  • 1 onion
  • Salt and pepper
  • 2 garlic cloves
  • 1 cm of fresh ginger
  • 500 ml (1 pint) water
  • Half teaspoon of vegetable bouillon powder
  • 50 g (2 oz) of creamed coconut

Instructions

  1. Set your oven to 200 C/Gas Mark 6. Wash your beetroot and loosely wrap each one in kitchen foil.  Place the wrapped beetroot on an oven tray.   Roast the beetroot in the oven for around 40 minutes until soft.   Remove the beetroot from the oven and allow to cool.  When they are cool enough to handle, remove the skins using a sharp knife.   Roughly chop the peeled beetroot.
  2. Heat the butter and oil in a large heavy-based pan
  3. Peel and chop the onion, add it to the pan and season with salt and pepper.
  4. Cook very gently for around 30 minutes until the onion is soft and sweet. Slow cooking caramelises the natural sugars in the onion and greatly improves the flavour of the soup.
  5. When the onion is cooked, add the chopped beetroot together with the peeled and crushed garlic cloves. Peel the fresh ginger and finely grate it into the pan.
  6. Add the water and vegetable bouillon power to the pan. Gently cook the soup for 5 minutes.
  7. Add the coconut cream to the soup.
  8. Blend the soup until it is smooth using a food processor or hand-held blender.
  9. You can add a final swirl of coconut cream to each portion for an added creamy richness if you wish.

Keywords: beetroot, soup, vegan

This recipe has been shared on #CookBlogShare with Apply to Face Blog and #FiestaFriday with Fiesta Friday and Liz @ Spades, Spatulas & Spoons

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Walnut Cake

Walnut Cake with Tahini

Walnut Cake with Tahini

This Walnut Cake is flavoured with tahini which gives it an extra nuttiness. Chopped walnuts and tahini are included in the cake batter and the buttercream icing also includes tahini. The cake is decorated with toasted sesame seeds and more chopped walnuts.

Using tahini and yogurt in the cake batter results in a beautifully tender sponge. The tahini ensures that the sponge does not dry out as well as adding an extra dimension of flavour. I think this is the perfect easy autumn (fall) cake.

What is tahini?

Tahini is a paste made from ground, roasted sesame seeds which is used in cuisines of the eastern Mediterranean and north Africa. It is used in both savoury dishes, such as hummus, and also in sweets like halva. It adds a distinctive nutty flavour to dishes and is a good flavour partner for walnuts.

The flavours in my cake are inspired by nevzine, which is a traditional Turkish dessert. It is made from a dough incorporating walnuts and tahini which, when baked, is then soaked in a sweet syrup. I have eaten nevzine in Turkey and enjoyed it although it is slightly too sweet for my taste. However, I thought that the walnut and tahini combination might be pretty good in a traditional loaf cake.

You can buy tahini in most supermarkets and also in specialist Middle Eastern or stores. It keeps for several months in the fridge and can be used in lots of different recipes. I use it in salads, such as my Beetroot Salad with Yogurt and Tahini, and also in home-made Butternut Squash Hummus.

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Walnut and Tahini Cake

What you need to know about my Walnut Cake with Tahini
  • This is a very simple loaf cake. It is quick and easy to make. As with all cakes of this kind, if your butter (stage 5) is at room temperature it makes the cake-making process much easier.
  • You can use walnuts that are already roasted or use walnuts that are not roasted. However, roasting your walnuts just before they are used makes a huge difference to the flavour. It is really easy to do this. Simple put the walnuts in a frying pan with no oil and dry fry them (stage 2) until they are toasted. Sometimes it is hard to tell if they are done from looking at them. They will give off a delicious roasted-nut aroma when they are done. If in doubt, taste a piece of the chopped nuts. You need to keep an eye on the nuts while they are dry frying and stir them occasionally to prevent burning.
  • Similarly, dry frying the sesame seeds (stage 3) makes a big difference to their flavour.

Loved this recipe? Check out the Recipe Index.

Other loaf cakes

I love baking and have lots of easy baking recipes for cakesbiscuits (cookies) and muffins. I especially like making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them. If you like my Walnut and Tahini Cake recipe, you might like some of my other loaf cake recipes.

  • Cherry and Almond Cake – traditional favourite which combines sweet glace cherries with ground almonds
  • Coconut Cake – a full-on celebration of coconut made with dessiccated coconut and coconut cream
  • Ginger and Pear Cake – fresh pears in a loaf cake flavoured with ginger
  • Gingerbread Loaf Cake – old-fashioned gingerbread cake made with treacle and brown sugar
  • Earl Grey Cake – a simple cake flavoured with Earl Grey tea and citrus
  • Latte Cake with Salted Caramel – a mild coffee cake topped with swirls of salted caramel – a caramel latte in the form of a cake!
  • Lavender Cake – delicate and delicious floral cake flavoured with lavender
  • Lemon Drizzle Cake – a classic cake for all the right reasons – an easy hit of lemony deliciousness!
  • Lime Drizzle Cake with Coconut – a simple coconut-flavoured cake flavoured with fresh lime and lime drizzle
  • Orange Drizzle – using oranges in this drizzle cake gives a softer citrus flavour
  • Rhubarb Crumble Cake – rhubarb crumble in cake form – simple cake containing fresh rhubarb and with a streusel topping
  • Rosemary Cake – a simple, unusual cake flavoured with fresh rosemary
  • Rum Banana Bread – absolutely the best way to use up those squishy bananas
  • Thyme Cake – another simple cake flavoured with fresh thyme

Loved this recipe? Checkout the Recipe Index.

Recipe for Walnut Cake with Tahini

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Walnut and Tahini Cake

Walnut Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This deliciously nutty Walnut Cake with Tahini is very quick and easy to make.  It is flavoured with toasted walnuts, tahini and sesame seeds.


Scale

Ingredients

For the cake:

  • 125 g (4.5 oz) butter
  • 175 g (6 oz) caster sugar
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • 2 tablespoons tahini
  • 2 tablespoons Greek yogurt
  • 50 g (2 oz) walnuts

 

For the icing:

  • 50 g (2 oz) butter
  • 100 g (4 oz) icing sugar
  • 1 tablespoons tahini
  • 10 g (0.5 oz) sesame seeds
  • 25 g (1 oz) walnuts

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Dry fry all the walnuts – the 50 g for the cake and the 25 g for decoration – in a small frying pan.   Stir to ensure that the do not burn. When they are brown and toasted, remove from the pan, roughly chop them and set aside to cool.
  3. Dry fry the sesame seeds that you will use for decoration, following the same method, and set aside to cool.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.  Alternatively, use a baking parchment loaf tin liner.
  5. Cream the butter with the sugar.  This is much easier if the butter has been left out of the fridge for at least an hour and is at room temperature.
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Stir in the tahini and Greek yogurt.
  9. Add 50 g of the chopped, toasted walnuts.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Put the tin in the oven and bake for 45 minutes.
  12. Remove the cake from the oven and allow to cool completely.
  13. Make the butter icing by beating the butter with the icing sugar.  This is much easier if the butter is at room temperature.   Add the tahini and beat to combine.
  14. Spread the icing over the top of the cake. Sprinkle with the roasted sesame seeds and the remaining roasted chopped walnuts.

Keywords: walnut cake, tahini cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

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