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Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb Recipe
Ingredients
- ½ cup honey
- ½ tsp. kosher salt
- ? cup chilled heavy cream
Poached rhubarb
- 3 green cardamom pods, cracked open (optional)
- 1 cup (200 g) organic cane sugar or granulated sugar
- 3 slender pink rhubarb stalks (about 300 g), trimmed, leaves removed, cut into 3x½" pieces
Cake and assembly
- Nonstick vegetable oil spray or vegetable oil
- ½ cup (65 g) sesame seeds
- ½ cup plus 1 tsp. (72 g) cake flour
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 2 large egg yolks, room temperature
- 2 Tbsp. plus ¾ tsp. (35 g) tahini
- 8 Tbsp. (100 g) organic cane sugar or granulated sugar, divided
- 3 large egg whites, room temperature
- ? tsp. cream of tartar or a dash of vinegar or fresh lemon juice
- ? cup chilled heavy cream
| PREP TIME 35m |
COOK TIME 3h |
TOTAL TIME 3h35m |
YIELD 6 servings |
|---|
Instructions
- Bring honey to a boil in a medium saucepan (slightly larger than you think you’ll need because the honey will bubble up) over medium heat and cook until golden brown and toasty smelling, about 2 minutes.
- Remove from heat and stir in salt.
- Carefully pour in cream (this will help stop the cooking).
- The honey will bubble and sputter, so be careful.
- Stir with a wooden spoon or rubber spatula until homogenous.
- Let burnt honey mixture cool, then transfer to an airtight container.
- Cover and chill until cold, at least 3 hours.
- Do ahead: Burnt honey mixture can be made 3 days ahead. Keep chilled.
A recipe from Epicurious
2021-04-14
https://www.flyers-on-line.com/data/recipes/8634/tahini-chiffon-cake-with-burnt-honey-cream-and-poached-rhubarb.jpg
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