Chocolate, Tahini and Buckwheat Marble Cake
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Servings
10 servings
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Course
Dessert
Chocolate, Tahini and Buckwheat Marble Cake
Adapted from Canelle et Vanille Bakes Simple by Aran Goyoaga Aran recommends using light buckwheat flour, which is the kind that's usually sold in France. Living in Seattle, she grinds her own buckwheat groats in a high-speed blender. (You can also use a coffee bean grinder.) Whole-grain buckwheat flour is darker and what is usually available in the US, although not commonly found in France. Whole-grain buckwheat flour will work (it's what I used in the post) but will make the marbling much less distinct. For those who want to use wheat flour, Aran noted that all-purpose flour will work in its place.The glaze is a super-easy take on ganache, lightened up with apricot jam in place of the usual heavy cream, and has a pleasant fruity edge. Maple syrup is lovely in it but very mild honey would work, or another liquid alternative sweetener, although the texture might be a bit different. The original recipe made a full cup (250gml) of it and I had plenty leftover from that so I halved it here. Feel free to double the quantity and use any extra for serving with ice cream.
Ingredients
For the Cake
- 1 cup (125g) light buckwheat flour (see headnote)
- 1 cup (100g) almond flour also called almond meal
- 3/4 cup (150g) sugar
- 1 1/2 teaspoons baking powder preferably aluminum-free
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) melted virgin coconut oil or neutral-tasting vegetable oil
- 1/2 cup (120g) well-stirred tahini
- 1/2 cup (120ml) whole milk or oat milk
- 2 large eggs at room temperature
- 1 tablespoon apple cider vinegar or lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder natural or Dutch-process
Chocolate Glaze
- 6 tablespoons (105g) apricot jam
- 2 tablespoons (40g) maple syrup (or mild honey)
- 2 tablespoons (22g) neutral-tasting vegetable oil
- 2 tablespoons (13g) unsweetened cocoa powder natural or Dutch-process
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
For the cake
- Preheat the oven to 350ºF (180ºC.) Spray the inside of a 9- or 10-cup (about 23cm) bundt pan with nonstick spray or brush with coconut oil.
- In a medium bowl, whisk together the buckwheat flour, almond flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add the melted coconut or vegetable oil, tahini, milk, eggs, vinegar or lemon juice, and vanilla. Mix just until smooth, but don't overmix. Place half of the batter into a smaller bowl and whisk in the cocoa powder.
- In alternating, generous spoonfuls, layer the batters into the pan. Use a butter knife to swirl the two batters slightly, but don't overdo it. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes, then invert it onto a wire cooling rack and remove the cake pan. Let cool completely before glazing.
For the glaze
- Put the jam, maple syrup, vegetable oil, cocoa powder, vanilla and salt in a mini food processor or blender. Blend on high speed for 1 minute until very smooth and creamy. If you want to use it right away, if it's too thick to pour it can be very gently warmed, but if it's pourable, spoon it right over the finished cake.
Notes
- Storage: The cake can keep at room temperature 2 to 3 days. The glaze can be made 1 week in advance and refrigerated. Let come to room temperature, or gently rewarm it, to use.
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