Almond Cake with Tahini & White Chocolate Ganache
the joy of single layer cakes
I’m very much into one layer cakes, as you’ll quickly come to know. Less fuss, less washing up, easy to transport and they have such a quiet confidence about them that I really respect. At their most simple, a quick dusting of icing sugar goes a long way and if effort permits, then a swoop of buttercream with chopped nuts or dollops of jam does plenty to spruce things up. Single layer cakes are the low maintenance girls of the cake world and I’ll always have love for them.
Today we have a nutty number. The sponge is made with just the yolks so if ytou’re after something light and fluffy, this may not be what you’re after, but I’ll promise you’ll love it just the same. The crumb is dense and buttery, with a little texture coming from the ground almonds. Without the ganache, this is a good tea time cake. The sort you slice greedily and snuggle up with on the sofa with a milky tea in your favourite mug. But please make the ganache. When some people see white chocolate in a recipe, they immediately think it’s going to be sickly sweet, but that’s what the tahini is here for! It brings a warm, almost savoury vibe to the ganache and mellows out the sweetness. If you’ve not tried tahini in a sweet context, then this is a fun place to start.
