Cocoa Mulberry Tahini Cake

Instructions

1. Step 1

   Preheat the oven to 160°C without the fan. Line the loaf pan with parchment paper.

   Cookware: loaf pan, oven, parchment paper

2. Step 2

   Pulse the dried mulberries and cocoa powder in the blender until they form a fine, evenly colored meal.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Cocoa Powder, 120.0 gr Dried Mulberries

   Cookware: blender

3. Step 3

   Beat the eggs in the mixing bowl until pale, thickened, and foamy.

   Timer: 4 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl

4. Step 4

   Beat the tahini and milk into the eggs just until the mixture is smooth.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 ml Milk, 120.0 ml Tahini

   Cookware: electric mixer, mixing bowl

5. Step 5

   Add the prepared mulberry-cocoa meal and baking powder. Fold gently until no dry pockets remain, then spread the batter evenly in the lined pan.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Baking Powder

   Cookware: loaf pan, mixing bowl, Silicone spatula

6. Step 6

   Bake at 160°C for 35–40 minutes, until the center is set and a skewer inserted in the middle emerges without wet batter.

   Timer: 35 min (fixed)

   Cookware: loaf pan, oven

7. Step 7

   Cool the cake in the pan for 10 minutes, then lift it onto the wire rack and let it cool for at least 20 minutes before slicing into 9 portions.

   Timer: 30 min (fixed)

   Cookware: loaf pan, parchment paper, wire rack