Author Notes
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
Ingredients
- The crust
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1 1/2 cups
brown rice flour
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1/4 cup
cornmeal
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1/2 cup
brown sugar
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1/4 cup
sugar/ vanilla sugar
-
1 cup
butter
- The cake
-
1/2 cup
sesame butter or tahini
-
1/4 cup
honey or maple syrup
-
1/4 cup
yogurt or sour cream
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1
egg
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3/4 teaspoon
baking soda
Directions
- The crust
-
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.
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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.
- The cake
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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.
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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.
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