Tahini, Prune & Star Anise Sunflowers

'Turn your face to the sun and the shadows will follow behind you.' So much can be gleaned from Nature. If a Rose tried to be a sunflower it would lose its Beauty, if a Sunflower tried to be a Rose, it would lose its strength. Be yourself, stand tall and stay positive.

The Perfect Individual Cake to celebrate being you. Fragrant, Sweet & Earthy this is the true taste of Autumn.

These freeze well, wrapped individually, and served warm,the perfect treat after an autumn walk.

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mini cakes, bundt cakes, tahini recipes, autumn bakes

Yield: 6

Author: Suze Morrison

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Tahini, Prune & Star Anise Sunflowers

Prep time: 25 MinCook time: 28 MinTotal time: 53 Min

'Turn your face to the sun and the shadows will follow behind you.' So much can be gleaned from Nature. If a Rose tried to be a sunflower it would lose its Beauty, if a Sunflower tried to be a Rose, it would lose its strength. Be yourself, stand tall and stay positive.The Perfect Individual Cake to celebrate being you. Fragrant, Sweet & Earthy this is the true taste of Autumn.

Ingredients

• 180g Plain Flour
• 1 tsp Baking Powder
• ½ tsp Salt
• ¼ tsp Ground Star Anise
• ¼ tsp Ground Ginger
• 200g Caster Sugar
• 60g Brown Sugar
• 140gUnsalted Butter, melted
• 30gTahini
• 2 Eggs
• 120ml Full Fat Greek Yogurt
• 6 Soft Prunes, whole
• 2 tbsp Caster Sugar mixed with
• ¼ tsp Ground Star Anise to dust

Instructions

1. Preheat oven 175C. Brush your 6-hole Sunflower Pan with softened butter and lightly dust with flour. Pop in the fridge while you make the batter.
2. Add the flour, baking powder, salt, ground star anise and ground ginger to a bowl and whisk until homogenous.
3. In the base of a stand mixer add the butter, sugars, and tahini. Cream for 3-5 minutes until the sugar has dissolved. Add the eggs one at a time, beating for 30 seconds between each addition.
4. Add half of the flour mixture, followed by half the yogurt and fold in, repeat with the remaining flour and yogurt, taking care not to over mix, a few lumps are fine.
5. Fill each mould ¾ full with batter then place a prune inside, cover with the remaining ¼ so it comes to about 5mm below the rim.
6. Bake on the middle shelf for 20-30 minutes or until a skewer comes out clean. Rest in the pan for 10 minutes before inverting onto a wire rack to cool completely.
7. Dust with Anise Sugar and serve.

https://gourmetglow.co.uk/recipes/tahini-prune-star-anise-sunflowers