This cake is thickened with tahini, flavoured with cinnamon and vanilla and studded with chunks of apples and dates.

Method

• Preheat oven to 180°C and line a 22cm round cake tin with baking parchment.
• In a large bowl, mix tahini and sugar.
• Add the flour, baking powder, cinnamon, dates and soaking liquid, chopped apples, apple juice and vanilla extract.
• Pour the batter into the prepared cake tin and arrange the sliced apples in an overlapping pattern on the top.
• Bake for about 40 to 45 minutes or until golden and baked through.
• For the apricot glaze, gently warm the apricot jam — in a microwave for 1 minute or in a saucepan on a low heat. Using a pastry brush, brush the glaze over the top of the fanned apples.
• For the apple crisps, preheat the oven to 200°C. Slice the apples thinly - slicing through the whole apple including core and pips and place in a single layer on an oven tray. Bake for 20 minutes or until crisp and golden. Cool on a wire rack.
• Serve the cake garnished with apple crisps and if you choose — sprigs of mint.

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