Cocoa and tahini cake

Cocoa and tahini cake quick and easy. The cocoa powder flirts with the sesame paste and from the mixing of the two mixtures, one light and the other dark, a superlative marbled cake is born. try also this Ginger and lime herbal tea recipe too.

Ingredients

Sweet pastry For approx. 10 pieces

for 1 cake mould of 25 cm

butter and flour for the mould

200 g butter, soft

200 g of sugar

1 pinch of salt

3 eggs

220 g of flour

2 teaspoons of baking powder

ca. 1.5 l of milk

2 tablespoons of cocoa powder

80 g of tahini

powdered sugar for garnish

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Cooking in the oven:

ca. 1 hour

Cooling down

Total time:

2 h 5 min

Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with the sugar and salt for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add to the dough by spoonfuls. Incorporate the milk. Divide the dough in two. Mix one half with the cocoa powder, the other half with the tahini. Distribute the two doughs in the mould, alternating approx. 3 tablespoons at a time. Bake the cake in the centre of the oven for approx. 1 hour. Run the cooking test. Remove the cake from the oven, let it cool and decorate with icing sugar. You may be interested to read Italian apple cake recipe/ polenta gnocchi with gorgonzola.

Useful tips

Before baking the cake, sprinkle it with sesame seeds.

Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked.

Red vanilla punch

Rosehip, blackberry and sea buckthorn teas paint this easy-to-make vanilla punch. Soft drink to be enjoyed hot.

Ingredients

Beverage Per cal. 8 l

for 4 heat-resistant glasses of approx. 2.5 dl

40 g of sugar

8 l of water

1 vanilla pod

2 sachets of rosehip tea

2 sachets of blackberry and sea buckthorn herbal tea

How to proceed

Preparation: approx. 15 minutes

Pour the sugar and water into a saucepan. Add the vanilla pod cut lengthwise. Bring to the boil and simmer for approx. 3 minutes. Remove the vanilla pod. Pour the vanilla syrup over the infusion and herbal tea bags and leave to infuse for 3-4 minutes. Filter and serve hot. You may be interested to read healthy yogurt cake recipe/ chestnut cookies recipe.

Wasabi pea cream

The wasabi paste (Wasabi pea cream), of Japanese origin and obtained from a variety of horseradish, gives the pea and coconut cream a fresh and spicy note.

Ingredients

Main course For 4 people

2 floury potatoes

1 onion

2 tablespoons of oil

1.2 l of vegetable broth

500 g of frozen peas

2.5 l of coconut milk

1 - 2 tablespoons of wasabi of approx. 20 g

salt

pink pepper

a few sprigs of mint

How to proceed

Preparation:

ca. 10 minutes

Simmer:

ca. 25 minutes

Total time:

35 min

Cut the potatoes into slices. Chop the onion and let it dry in the oil. Add the potatoes and fry them briefly. Add the broth, put the lid on and simmer for approx. 20 minutes. Set aside a few peas for garnish, add the rest to the broth along with the coconut milk and simmer for 5 minutes. Puree with a hand blender. Flavour with wasabi. Adjust the cream of salt and serve. Garnish with pepper, mint and the reserved peas.