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