From Edward Ese Brown's book Tomato Blessings & Radish teachings, inspired by his Turkish Coffee Cake cookie bars from the Tassajara Bread book, comes a unusual breakfast cake with a sweet cornmeal pie crust. —gwen charles
1 1/2 cups
brown rice flour
sugar/ vanilla sugar
sesame butter or tahini
honey or maple syrup
yogurt or sour cream
In This Recipe
Preheat oven to 375 degrees. Combine flours & sugars. Cut in butter until tiny lumps. Press half of this mixture ( about 2 cups) into bottom of a ungreased 9 1/2 inch springform cake pan or 9 x 13 inch baking pan. This will form the crust of the cake.
Notes: The original recipes calls for unbleached white flour but I have made this cake with whole wheat, white local spelt four and brown rice flour and it is delicious every time.
Combine the sesame butter, honey, yogurt & egg. Add the remaining flour mixture. Mix in soda. Pour into pan on top of pressed down crust. Bake for 50 - 60 minutes at 375 degrees until center of cake has risen and is bouncy to the touch.
Notes: The original recipe also calls for honey. I have found maple syrup to be a delicious substitution. Make sure to use local ingredients when possible.