Banana Coffee Cake with Black & White Tahini Glaze
Food photography & styling
2 & 1⁄2 cups all-purpose flour 1 cup sugar 1 tsp baking soda 3⁄4 tsp cinnamon
1 tsp kosher salt 2 tsp baking powder 1 cup unsweetened coconut milk 1 & 1⁄2 cups banana puree 1 tsp vanilla 1⁄2 cup coconut oil, melted 100 ml strong coffee
2 tbsp raw tahini paste 2 tbsp powdered sugar 6-7 tbsp ice water
2 tbsp raw black tahini paste 2 tbsp powdered sugar 7-8 tbsp ice water 50 g raw blanched almond slivers
Preheat the oven to 355°F and spray a 22 cm round cake tin or any shape you want with coconut oil and dust with flour. In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients. Add the wet ingredients and mix until well combined.
Transfer the batter to the prepared cake pan.
Bake the cake for 45-55 minutes at 355°F. Cool to room temperature.
In a medium bowl, place the tahini paste and the powdered sugar.
Stir until you get a hard paste, add 2 tablespoons of ice water and stir. The coating is slowly turning from yellowish to white.
Stir another 2 tablespoons and mix until it reaches a texture like royal icing.
Do the same with the black tahini.
Spread over the cold cake and serve with raw blanched almond slivers on top of the cake.