Hazelnut, coffee and halva Friands

with a tahini and date icing  

Jodie says: "These cakes are perfectly light and fluffy and extremely Moorish yet they are so simple to make, its basically a case of stirring everything together, no need to cream or beat anything. You can either make them into larger Friends or mini ones which are perfect with a cup of coffee. The mixture can also be made ahead and kept in the fridge for up to 3 days so you can bake them fresh and have them warm!  
You can use any type of halva, I used the sugar-free coffee flavour which makes thee refines-sugar free.

​

​

Makes 12-14 larger muffins or 24 minis "

credit: Chef Jodie Cox

Ingredients:​    

• 180g ground hazelnuts 

• 200g plain flour - can use GF 

• 10g baking powder  

• 200g dairy free milk  

• 50g strong espresso  

• 50g Sesame Kingdom Silan - date syrup 

• 100g dark coconut sugar  

• 60g neural oil  

• 1 tsp vanilla extract  

• 1 tsp ground cardamon  

• Sesame Kingdom coffee Halva  

For the icing:

• 5 tbsp Sesame Kingdom Tahini 

• 5 tbsp Sesame Kingdom Silan - date syrup  

​

Method:

1. Preheat the oven to 180C  

2. Oil your muffin tins with a neutral oil and cut with a little flour, tapping out any excess. You can also cut out a circle of parchment paper to stick on the bottom to prevent them from sticking or use cupcake cases. 

3. In a bowl,  sieve together the nuts, flour, baking powder, sugar and cardamon. Mix to combine. 

4. In a  jug combine the wet ingredients, the coffee, milk, oil, syrup and vanilla. Pour into the dry ingredients and whisk until just mixed through.  

5. Spoon the batter into the prepared moulds, about three-quarters full. Crumble over the halva.  

6. Bake for 12-15 mins for the larger ones and 8-10 for the minis. Or until a skewer inserted comes out clean.  
    

For the icing:

1. Combine the tahini and syrup with about 1-2 tbsp water.

2. Once cooled drizzle over the top.  

Enjoy!