Gaby's Bakery - Tahini Biscuits & Flourless Chocolate Cake

April 02, 2020

Gaby's Bakery - Tahini Biscuits & Flourless Chocolate Cake

It’s true that I hate cooking. But I love baking.

Cooking seems all kitchen histrionics and flailing arms - a dollop of this a bit of that. All too stressful. I love baking because it’s measured and precise. I spend 3-4 hours a day refining my methods and trying new recipes. Or maybe a twist on one I’ve picked up. Each week I’ll share a few of our favourites.

Tahini Biscuits
Gluten free & Vegan

This is a healthy alternative biscuit and really easy to make.

Ingredients:
100g Tahini
100g almond flour
95g Honey or Maple Syrup
½ tsp Vanilla bean paste or vanilla essence
¼ tsp bicarbonate of soda
Pinch of salt
White & Black sesame seeds for sprinkling.

Method
Mix all the ingredients together except the sesame seeds until everything is incorporated. It will be quite a wet consistency. Prepare a baking tray lined with parchment paper. Take a tbsp of mixture and roll into a ball. Or my preferred method is to pipe ball shaped blobs onto a prepared tray. Make sure you leave space between each one as they will spread. Press each ball down slightly and sprinkle sesame seeds on top.

Place the tray in the fridge for about 15mins and turn the oven to 180⁰C. Once chilled, place tray in oven and bake for appx 8-10 minutes depending on size, until they are golden. Remove tray from the oven. The biscuits should still be slightly soft to touch. Allow to cool on a wire rack.

Flourless Chocolate Cake
Gluten free

This is my most requested cake. So easy to make and gets rave reviews every time. Try serving with vanilla ice cream and raspberries. It will last up to three days if kept in the fridge and tastes even better next day.

Ingredients:
250g Unsalted Butter
300g Dark Chocolate
365g Light Brown Sugar (Muscovado)
135g Ground Hazelnuts
85g Cocoa Powder
6 Eggs
1 Vanilla Pod
1 tsp Vanilla Essence
1 tsp Sea Salt

Method
Preheat oven to 180⁰C. Grease and line a 22cm, springform cake tin. Melt the butter and the chocolate in a bain-marie (or in a Pyrex bowl over a saucepan of hot water). Whisk and combine, then add the sugar, ground hazelnuts and cocoa powder. Beat the eggs then add them, the vanilla seeds, vanilla essence, and salt.

Mix everything together until well combined. Pour the batter into the prepared cake tin then bake for approximately 30 - 35 mins. When the cake is ready the top should feel hard to touch but still have a slight wobble. Remove from the oven and allow to cool.

Gaby Van Clarke





Also in Blogs

Gaby's Bakery Blog - Chinese Mango Pudding
Gaby's Bakery Blog - Chinese Mango Pudding

October 23, 2021

There are thought to be 500 -1000 known varieties of mango and this recipe takes only a little more effort than peeling one, plus a two hour lay-by in the fridge. 

Continue Reading

Beauty and the Beast - The Challenges of Curly Hair
Beauty and the Beast - The Challenges of Curly Hair

October 23, 2021

Wavy and curly hair can be the most enchantingly gorgeous, but for some people it can be a beast to manage. Here we go through the whys and the wherefores.

Continue Reading

Haircare Dirty Secrets #4 – The Truth about Toners
Haircare Dirty Secrets #4 – The Truth about Toners

October 15, 2021

Does your colour change or fade too quickly? Does your comb snag on dry coarse ends? You may be getting the wrong toner. When things aren’t going right in life, it may be a small problem or...

Continue Reading