The taste of sesame galore in this tea cake made with a new artisan tahini.
Just as all peanut butters aren’t created equally, neither are all sesame seed pastes.
Otherwise known as tahini, the vital ingredient in hummus, now’s there’s one that not only makes you sit up and take notice with its robust flavor, but also its mission to cross cultural divides.
New York-based Goni Light and husband Yonatan Sela created SoCo Tahini a year ago. The two are no stranger to business endeavors — or to tahini. They both grew up in Israel. Sela received an MBA from the Wharton School of Business, and worked for a venture capital firm before becoming chief business officer of YouNow, a live broadcasting-based social network. Light earned a master’s of science at New York University before working for years as a finance manager at Proctor & Gamble.
When they came to the United States, Light and Sela were dismayed that they couldn’t find any decent tahini. So, they sourced their own, first selling it at a stand at Burning Man, before establishing a bona fide company last year, Seeds of Collaboration or SoCo for short.
Coffee and chocolate — a perfect match.
Not quite tall, but definitely dark and handsome, this cake is the perfect companion for Valentine’s Day.
“Double Chocolate Espresso Wake-Up Bread” is from the new “The Everyday Baker” (Taunton Press), of which I received a review copy.
It’s by Abigail Johnson Dodge, a baking expert and contributing editor to Fine Cooking magazine. It’s filled with 176 recipes for sweet and savory treats, as well as plenty of technique tips, including how to judge the best ripe banana for making banana bread, assembling and filling pastry bags, shaping baguettes like a pro, and fastest way to pick leaves off thyme stems.
The recipes are perfect for the home-cook who wants to make something pleasing but doesn’t want to spend three days doing so. Enjoy everything from “Make-Ahead Chocolate French Toast” and “Salted Caramel-Toffee Icebox Cake” to “Goat Cheese Olive Spirals” and “Black Pepper Cream Crackers.” Each recipe also includes “Twists” — recommendations for changing-out the flavor of each or re-sizing it.
This particular recipe may be called a bread, but it’s really full-on cake.