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This buttery gluten-free loaf is delightful as a tea time treat. The aromatic fruitiness of the pear balances out the savory flavor of the tahini, resulting in a dessert that's just sweet enough.
RECIPE: Tahini-Pear Cake
Yield: 1 loaf cake
Active Time: 20 minutes
Total Time: 1 hour and 30 minutes
Ingredients:
- 1 1/2 cups plus 2 tablespoons gluten-free all-purpose flour, divided
- 1 cup almond flour
- 2 tablespoons sesame seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 stick unsalted butter, at room temperature
- 1 1/3 cups plus 2 tablespoons unbleached sugar,
- divided 1/2 cup tahini
- 1 large egg
- 1 large egg yolk
- 3/4 cup buttermilk
- 1 large firm yet ripe Bosc pear, peeled, cored, and cut into 1/2-inch cubes
Instructions:
- Preheat oven to 325 degrees
- Line one 9x5x3-inch loaf pan with parchment paper or spray with nonstick spray.
- Whisk 1 1/2 cups flour, almond flour, sesame seeds, baking powder, baking soda, and sea salt together in a medium bowl.
- In the bowl of a stand mixer, cream together butter and 1 1/3 cup sugar, 5 minutes. Add tahini and beat for 1 minute, scraping down sides of bowl periodically. Add egg and egg yolk and beat until pale and fluffy. Switch to a low speed, and alternate between mixing in flour mixture and buttermilk, beginning and ending with dry ingredients. Toss pear in remaining 2 tablespoons flour and fold into batter.
- Scrap batter into prepared pan and sprinkle with remaining 2 tablespoons sugar.
- Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
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Photo credit: Paul Delmont
