It’s no secret that I love anything laden with sesame, so was thrilled when Sesame Kingdom sent me some of their delicious coffee halva, halva spread and tahini. I’m going to incorporate each of the products into a bake, and thought I’d start off with the halva, which I’ve used in brownies, ice cream and chocolate cakes before. I thought this time it made sense to try it out with some seasonal fruit and nuts and it works really well in this understated loaf format (especially warm, thickly sliced and smothered in salted tahini butter!).
- 175g soft unsalted butter
- 100g light brown soft sugar
- 75g golden caster sugar
- 3 eggs
- 2tbsp instant coffee, dissolved in 2tbsp just-boiled water
- 175g self raising flour
- pinch salt
- 75g walnuts
- 2 Conference pears, peeled and diced
- 150g coffee halva, mine was by Sesame Kingdom (plain would work too)
For the tahini butter
- 75g butter
- 75g tahini
- large pinch salt
- Preheat the oven to 170c. Grease and line a large loaf tin.
- Place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and fluffy. Add in the eggs one at a time, beating well between each addition and adding a small amount of the flour if the mix looks like it may curdle.
- Fold in the remaining flour, salt and coffee using a large metal spoon. Add 2/3 of the walnuts and pear pieces and fold again. Scrape half of the batter into the tin then sprinkle over half of the halva. Add the remaining batter then top with the last of the halva, walnuts and pear pieces.
- Bake for 34-40 minutes or until a skewer comes out clean when inserted.
- Beat the butter, salt and tahini together until light. Serve the loaf warm with a generous helping of tahini butter.
First off, apologies for the brief recipe hiatus. I’ve recently moved house and have been trying to figure out the perfect temperature to bake with in my new (incredibly retro) gas oven. And no, it’s not been as simple as converting degrees to gas marks- this oven has its own special way of working (i.e. it’s lukewarm for the majority of settings until the last when it turns into Mordor and burns everything in sight). Anyway I think I’ve cracked it now, so here’s my first recipe a la 1980s oven; tahini and pistachio brownies. They’re really simple to make but deliver everything you’d expect from a really good brownie- a dense, moist texture with added crunch from the pistachios and a deep indulgent chocolate flavour, which is definitely enhanced by the slightly salty, nutty pockets of tahini and halva.
- 250g good quality dark chocolate
- 250g unsalted butter
- 250g golden caster sugar
- 4 eggs
- generous pinch sea salt
- 150g plain flour
- 100g milk chocolate, roughly chopped
- 50g dark chocolate, roughly chopped
- 75g chopped pistachios
- 100g halva, crumbled
- 100g tahini, well stirred
- Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.
- Place the dark chocolate and the butter in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the base of the bowl or the chocolate will burn). Melt gently, stirring occasionally, then set aside to cool a little.
- In a large bowl (or bowl of a stand mixer) whisk together the golden caster sugar and eggs until pale and voluminous (about 3-5 minutes). Fold in the cooled chocolate mixture followed by the sea salt and flour. Add the milk chocolate and dark chocolate chunks and most of the pistachios (reserve a few for sprinkling on the top) then stir.
- Tip half the brownie mix into the prepared tin then dollop over half the tahini and sprinkle on half the halva. Top with the rest of the brownie mix and repeat, then finish with the reserved pistachios.
- Bake for 30-35 minutes or until the middle is almost set but retains a slight wobble. Set aside to cool completely in the tin.
- Once cooled, slice up and serve.