Mantelikakku ja valkosuklaa-tahiniganache
No long explanation today, just a simple veganised version of Benjamina Ebuehi’s amazing recipe for almond cake topped with a salty sweet, slightly nutty white chocolate and tahini ganache. Find her original recipe here.
Almond Cake with White Chocolate and Tahini Ganache – serves 6 to 8
3 dl/ 300 ml plant based milk
1 tbsp cider vinegar
100 g sugar
0.5 dl/ 50 ml plant based yoghurt
0.8 dl/ 80 m oil
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
185g flour
85 g ground almonds
a good pinch of salt
For the ganache
1.5 dl/ 150 ml plant based cream
60 g tahini
200g vegan white chocolate
a good pinch of salt
Preheat your oven to 165 degrees c. and grease and line a 22 – 23cm loose bottomed round baking tin.
In a small bowl lightly whisk together the plant milk, vinegar, vanilla, sugar, yoghurt and oil.
In a separate larger bowl lightly mix the flour, baking powder, baking soda, ground almonds and salt. Add the milk mixture and quickly whisk together until just combined.
Pour the batter into your prepared ban and bake in the oven for 40 – 45 minutes, or until an inserted skewer comes out clean. Allow to cool completely
To make the ganache, break the chocolate into small pieces and place in a heat proof bowl. In a small saucepan slowly heat the cream and tahini, until just before it boils. Pour the mixture over the chocolate and allow to sit for 5 mins. Carefully stir until the chocolate has melted before adding the salt. Refrigerate for 30 – 45 mins, before whisking for a couple of minutes until light and fluffy.
Spread on to your cooled cake and serve.
A Brit in Helsinki 