Lemon can be brusque and blunt, but, in this cake, its zest, packed with flavoursome oils, give a gentle, aromatic flavour, while its juice, combined with yoghurt, forms a tender, soft crumb.
For the cake 100g coconut yogurt I like Coconut Collab130ml whole oat milk Finely grated zest of 2 lemons, plus 4 tbsp juice (from the zested lemons) 150g vegan butter, at room temperature 175g caster sugar2 tsp vanilla paste250g self-raising flour 20g (2 tbsp) black sesame seeds, plus extra to serve tsp bicarbonate of soda tsp fine salt For the tahini cream 250ml oat whipping cream8 tbsp icing sugar 4 tbsp light tahini
[
add
]
[
|
|
...
]