Adding to the flavour of the moment, I prepared and baked this traditional sesame seed cake to the sounds of traditional turkish folk tunes (via Youtube).
An interesting combination of taste and texture. Tahini, cinnamon, walnuts, glace cherries, mixed peel, sultanas, orange juice and sesame seeds. In the absence of cognac (Roger Pizey’s recipe in his World’s Best Cakes book calls for two tablespoons), I opted for a couple of teaspoons of rose water instead, staying with the feel of the mediterranean.
I really like the nutty flavour of the bake. I sampled a slice with some vanilla flavoured yoghurt.
Broad Street Baker 