Lavender Shortbread

Easy home-made Lavender Shortbread

This quick and easy Lavender Shortbread recipe is the perfect place to start if you have never tried using this delicious floral flavour in your cooking. The shortbread is buttery and delicious with a subtle lavender flavour. It is very simple to make and takes under half an hour from start to finish.

Plain shortbread is  delicious – it should have a fairly soft, crumbly texture –   but it also makes great vehicle to showcase a range of flavours,  including lavender, rose geranium, thyme, rosemary and lemon verbena.   It is a great accompaniment to a cup of tea or coffee and is also a good partner with ice-cream or sorbet.

I love lavender!  I grow several varieties in my garden and look forward to the first hot day of the year when you get a waft of lavender scent on the air and know that summer is truly here.   Lavender Shortbread is an excellent way of capturing the essence of this beautiful, fragrant plant.

Loved this recipe? Check out the Recipe Index

What you need to know about making Lavender Shortbread

  • This is a really easy recipe which makes it perfect for those who are not experienced bakers. It is also a great recipe if you want to cook with younger children or for older children to cook by themselves.
  • It is also a very quick recipe – from bowl to table in under half an hour. This makes it great if you need to produce something yummy and home-baked and are short of time.
  • In this recipe, I flavoured my shortbread with my shortbread with fresh, finely chopped lavender leaves from a plant in my garden. It is the leaves, rather than the flowers, that have the strong lavender flavour. If you are using fresh lavender you must be sure that it has not been treated with any chemical pesticides or herbicides.
  • If you do not have access to fresh lavender, you can buy dried culinary lavender in many supermarkets. However, you must make sure that it is labelled for culinary use.
  • Lavender has a strong flavour! Don’t be tempted to use too much. If you use the amounts specified in this recipe, you will get a subtly flavoured shortbread.
  • The addition of a small amount of ground almonds makes a real difference to this recipe. It makes the shortbread crumbly but moist and also goes really well with the lavender flavour.
  • I always use butter in this recipe as I prefer the flavour. However, if you are a vegan or wish to avoid dairy products, you can use a non-dairy substitute instead of the butter.

Using lavender in cooking

Lavender has many culinary uses and its fragrance works well in a variety of sweet and savoury dishes.   However, you do have to be a bit careful though as lavender is a very strongly scented plant and, if you use too much, it can overwhelm other flavours.  For this reason, I think it is best used on its own rather than in combination with other aromatics.

The history of culinary lavender

The English word lavender is thought to be derived either from Old French lavandre which is taken from the Latin lavare “to wash” which refers to the practice of using it in infusions or from the Latin livere “blueish” in reference to its colour.   Lavender (“nard” in Hebrew) is mentioned in the Song of Solomon. 

It was introduced into England in the 1600s.  At that time, it was used to make herb tea which was appreciated for its taste and for its medicinal properties.   It was also used to make a conserve which was prized by members of the aristocracy including, allegedly, Queen Elizabeth 1.    Although lavender is often now associated with southern French cuisine, it was not widely used until the turn of the 20th century and its use was popularised only later  by its inclusion in the 1970s in herbes de Provence, a blend of herbs invented by spice wholesalers.

Other lavender recipes

If you like this Lavender Shortbread you might like to try my rich and creamy Lavender Ice Cream, which is very easy to make, or my simple Lavender Loaf Cake.

Other easy shortbread and biscuit recipes

Baking shortbread or biscuits (cookies) is a really good place to start for inexperienced bakers. They are generally very easy and do not take very long to bake. If you like this recipe, you might also like my Almond Shortbread with Rosewater or simple Lemon Biscuits (Cookies). I also have a great Cheese Biscuit recipe, which you can make with or without chilli, if you want a savoury snack.

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Lavender Shortbread recipe

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Lavender Shortbread

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

Description

These crumbly shortbread biscuits, delicately flavoured with lavender, are fantastic as an accompaniment to ice-cream or sorbet – or just with a cup of tea!


Ingredients

Scale
  • 125 g (4 oz) butter 
  • 55 g (2 oz) caster sugar
  • 100 g (3.5 oz) plain flour
  • 20 g (1 oz) cornflour
  • 60 g (2 oz) ground almonds
  • 4 teaspoons fresh, finely chopped lavender leaves (or 2 teaspoons dried culinary lavender)

Instructions

  1. Set your oven to 200 C/400 F/Gas Mark 6.
  2. Cream the butter and sugar together.
  3. Add the flour, cornflour and ground almonds and combine.
  4. Detach the small lavender flowers from their stalks and add them to the mixture.
  5. Roll out the shortbread dough to a thickness of approximately 0.5 cm (or a quarter of an inch).
  6. Use a cookie cutter to cut out shapes from the dough.
  7. Put the dough shapes onto a greased baking tray.
  8. Bake the shortbread dough shapes for 15 minutes.  They will be done when they are firm to the touch and light golden in colour.
  9. Remove from the oven and transfer to a cooling rack.

Notes

If you are using fresh lavender leaves, make sure that they have not been treated with any chemicals.  Do not use shop-bought lavender unless it is specifically designated as “culinary lavender”.

Keywords: lavender, shortbread, lavender shortbread, lavender biscuits, lavender hearts, lavender cookies

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Chocolate Log

Chocolate Log Cake with Nutmeg

This Chocolate Log Cake, flavoured with fresh nutmeg, is my version of a traditional Yule Log. I make one of these cakes every year for Christmas as most of my family members prefer a chocolate cake to a traditional, fruited Christmas cake.

Although it is a great seasonal recipe, particularly with the sweet and spicy flavouring of the nutmeg, I make it all year around. It looks attractive and is much easier to make than you might think. In fact, it is my go-to birthday cake for the chocolate lovers in my family.

What you need to know about this recipe

This is what you need to know about this easy Chocolate Log Cake recipe.

  • This cake cooks in only 10 minutes so it is actually a very quick recipe. However, as with any iced cake, you do need to allow time for the cake to cool down before you add the icing.
  • As with any simple recipe, the quality of the ingredients is the key to the final flavour. Make sure that you use good quality cocoa powder and dark chocolate (at least 40% cocoa solids).
  • Also, I strongly encourage you to buy whole nutmegs and grate them yourself. You can use a normal kitchen grater to grate off what you need. You don’t need need any special equipment. Whole nutmegs are readily available in most supermarkets and keep for a very long time. The rich, spicy and complex flavour of freshly-grated nutmeg is totally different from ready-grated.
  • The process of rolling up (points 10-12 in recipe) and filling the cake (point 13) sounds complicated but is pretty easy. If the cake looks a bit cracked or imperfect it really doesn’t matter. It will be coated in delicious nutmeg-flavoured chocolate ganache which will cover up any imperfections. You can cut off the ends of the cake when it has been iced to neaten it up.
  • When you ice the cake (point 14) have a jug of hot water to hand. If you dip your palette knife in this periodically to make it hot, the icing will go on much easier.

Other chocolate recipes

If you are in the mood for a bit of chocolate baking, you might also like my easy Chocolate Brownies and my Red Velvet Cake.

Other Christmas treats

The festive season is a great time to do a bit of baking. I know a few non-bakers who get inspired to bake at this time of the year. I think it is due to maybe having a bit more time available as a lot of people will take a bit of annual leave at this time of year. Also, Christmas is a time when there is a focus on entertaining friends and family. A few home-baked goodies are a great way to get into the festive mood! I have a lot of great baking recipes for easy biscuits (cookies)cakes and desserts.

If you like this Chocolate Log Cake recipe and are looking for more ideas for sweet and savoury Christmas bakes and snacks, you might also like some of these recipes.

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Chocolate Log Cake

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 1 log cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This easy Chocolate Log Cake, or Yule Log, consists of nutmeg flavoured chocolate sponge filled with whipped cream and covered in a rich chocolate icing.


Ingredients

Scale

For the cake:

  • 4 eggs
  • 100 g (3.5 oz) caster sugar
  • 65 g (2.5 oz) self-raising flour
  • 500 g (2 oz) cocoa powder
  • 1 teaspoon grated nutmeg

For the filling:

  • 250 ml double cream

For the icing:

  • 150 ml (5 fl oz) double cream
  • 150 g (5 oz) good quality dark chocolate
  • 1 teaspoon grated nutmeg

Instructions

  1. Set your oven to 170 C/325 F/Gas Mark 3.
  2. Grease a 33 cm x 23 cm (13 x 9 inch) Swiss roll tin and line with baking parchment.
  3. Separate the egg yolks from the egg whites.
  4. Put the egg yolks and caster sugar into a bowl and whisk until combined using an electric or hand-held whisk.
  5. Sift the self-raising flour and cocoa powder into the bowl.  Then add the grated nutmeg.  Stir to combine with the egg yolks and caster sugar.  
  6. In a separate bowl whisk the egg whites using an electric or hand-held whisk until they form soft peaks.
  7. Fold the beaten egg whites into the mixture in the other bowl.  
  8. Pour the mixture into the Swiss roll tin.   
  9. Cook the cake for 1o minutes until it is springy to the touch.
  10. Put another piece of baking parchment, slightly larger than the size of your Swiss roll tin onto your work surface.  Then invert the cooked cake  onto it and peel away the baking parchment that lined your Swiss roll tin.
  11. While the cake is still warm, score it with a knife approximately 1 cm from one of its longer edges.  Working from that edge, start to roll up the cake with the new piece of baking parchment inside it.   Leave the rolled up cake to cool.
  12. Make the icing by gently heating the double cream in a small saucepan.  It will be hot enough when you can just bear to put your finger into it.  Remove from the heat.  Break the chocolate into small pieces and add it to the warm cream.  When the chocolate has melted, add the grated nutmeg, stir to combine and then allow the mixture to cool to room temperature.
  13. Assemble the chocolate log but gently unrolling it and removing the baking parchment.  Whip the double cream for the filling using an electric or hand-held whisk until it forms soft peaks.   Spread the whipped cream onto the cake and re-roll it.  
  14. Using a palette knife, smooth the chocolate icing over the outside of the rolled cake.   Using a fork, make lines on the surface of the cake so that it resembles a log. You can cut off the ends of the cake to even them up once it has been iced if you wish to do so.

Notes

As this cake contains fresh cream, it needs to be stored in the fridge if it is not going to be eaten immediately.

Keywords: chocolate, Christmas, nutmeg

This recipe has been shared on #CookBlogShare with A Strong Coffee and #FiestaFriday with Fiesta Friday  and  [email protected] Goats & Greens

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Cinnamon Biscuits

Cinnamon Biscuits (Cookies) with Dried Cranberries and Tangerine

For me, these Cinnamon Biscuits (Cookies) are pretty much the flavour of Christmas. There is something about the combination of cinnamon, citrus and cranberries which is the very essence of the festive season.

I make these Cinnamon Biscuits (Cookies) during the Christmas and New Year holidays but they are pretty good at anytime of the year. They consist of a simple shortbread biscuit combined with dried cranberries and flavoured with cinnamon and tangerine zest. They are topped with a fresh citrus icing made with tangerine juice.

What you need to know about this recipe

  • First off, as with all biscuit (cookie) recipes, it is really quick and easy. The biscuits can be out of the oven in half an hour.
  • However, you do need to make sure that the biscuits (cookies) don’t burn. It is worth checking them after they have been in the oven for 10 minutes (step 8).
  • I generally add icing to these biscuits as I like the extra flavour that you get from using the tangerine juice. It also makes them look a bit more festive particularly if you decorate with a dried cranberry. However, if you are short of time or don’t particularly like icing, you don’t need to ice them. They will still taste pretty good!
  • I like using dried cranberries in this recipe as they are associated with Christmas and also because I love their sweet-sour flavour and ruby red colour. However, you can substitute the same quantity of any dried fruit – raisins, sultanas, currants – if you prefer. You can also leave the dried fruit out altogether if you wish.
Other festive sauces and accompaniments

The festive season is a great time to do a bit of baking. I have a lot of great baking recipes for easy biscuits (cookies), cakes and desserts. I also have a few recipes for easy, home-made sauces and accompaniments that can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

Loved this recipe? Checkout the Recipe Index.

Biscuits and cookie recipes are a great place to start if you are new to home-baking.  Even if you are a more experienced cook, it is great to have a few biscuit recipes in your repertoire. 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 RosewaterShortbread 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. My recipe for sweet Thyme Biscuits (Cookies) with Pinenuts is a bit more unusual but just as easy to make. If you are looking for something savoury, I have an extremely moreish recipe for Cheese Biscuits (Cookies).

Recipe for Cinnamon Biscuits (Cookies) with Dried Cranberries and Tangerine

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Cinnamon Biscuits with Dried Cranberries and Tangerine

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Approximately 12 biscuits 1x
  • Category: Biscuits (Cookies)
  • Method: Baking
  • Cuisine: English

Description

These quick and easy Cinnamon Biscuits (Cookies), flavoured with tangy tangerine and dried cranberries, are a brilliant seasonal treat.


Ingredients

Scale
  • 150 g  (6 oz) plain flour
  • 100 g (4 oz) butter 
  • 50 g (2 oz) caster sugar (superfine sugar)
  • 1 teaspoon of ground cinnamon
  • 2 tangerines
  • 25 g (1 oz) dried cranberries plus a few more to decorate
  • 100 g (4 oz) icing sugar

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, ground cinnamon and the grated zest of the tangerines.  Stir to combine and then add the dried cranberries.
  4. Squeeze the mixture together with your hands until it forms a soft dough.
  5. Roll the dough out to approximately 1 cm (half an inch) 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. Bake for 15  minutes until golden.
  9. Remove from the oven and transfer the the biscuits to a cooling rack.
  10. Make the icing by mixing the juice of the two tangerines with the icing sugar. 
  11. When the biscuits are completely cold, put a teaspoon of icing on each one and top with a dried cranberry.

Keywords: biscuits, cookies, Christmas, cinnamon, cranberries

This recipe has been shared on #CookBlogShare with Glutarama  and #FiestaFriday with Fiesta Friday and [email protected] Not So Creative Cook

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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)

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)

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.


Ingredients

Scale
  • 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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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.


Ingredients

Scale

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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