That bundt cakes are a type of cake of a higher category than any other is something that only those who have tried them can corroborate. Their crumbs are denser than usual and the amount of butter they contain makes them exquisite. Of all those that I have been lucky enough to taste, this one with tahini and rose water is, in my opinion, the ultimate cake.
It is aromatic, with a firm crumb and just the right amount of sweetness. The tahini provides a touch reminiscent of dried fruits and the rose water elevates it to a Superior category. Be careful not to go overboard with this ingredient, as too much can weigh down the result of this cake and any other preparation that uses it. So don't overdo it, no matter how small the amount I indicate in the list of ingredients may seem.
If you do not have a special mold For bundt cake, try preparing it in a traditional screw mold. It's a fix. I do not recommend using a cake mold or a round one, since the dough does not cook properly in any of them.
We squeeze the orange and lemon with a juicer and collect the juices. We put the sugar, the pastry flour, the Royal baking powder, the tahini, the natural yogurt and the eggs in a bowl and beat until we obtain a homogeneous mass.
We add the juices, the rose water, the pomaded butter, that is, very soft (not melted) and we just mix. We can do this step with a silicone tongue and patience, the final dough will be better.
Grease the bundt pan with butter and sprinkle it with flour. We fill it with the dough and put it in the oven, preheated to 175ºC with heat up and down. We cook the cake for about 55 minutes or until it has risen and a skewer inserted into the center comes out clean.
we leave rest ten minutes before unmolding, hitting the mold on all sides so that the cake separates from the wall. Then we carefully invert it onto a rack to unmold and let it cool.
For him glazed. We squeeze the lime and weigh 40 ml. We mix the juice with the rose water and a bit of pink coloring (optional). Add the icing sugar by spoonfuls, stirring to integrate until we obtain a dense glaze. We pour it over the cake. We spread the chopped pistachio on top and let it dry.
Erreke Non-Stick Cake Mold, Resistant Cast Aluminum Cake Mold, Rose Gold Pastry Molds, 24cm, 1.8 liters, Spiral
*Some prices may have changed since the last review
What to accompany the tahini and rosewater bundt cake with
Bundt cakes in general, and this one tahini and rose water In particular, they are filling and satisfying cakes. A small piece along with a glass of milk, a coffee with milk or an infusion is enough for a snack, to start the day with energy or to kill hunger mid-morning.
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