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:
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180g ground hazelnuts
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200g plain flour - can use GF
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10g baking powder
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200g dairy free milk
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50g strong espresso
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50g Sesame Kingdom Silan - date syrup
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100g dark coconut sugar
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60g neural oil
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1 tsp vanilla extract
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1 tsp ground cardamon
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Sesame Kingdom coffee Halva
For the icing:
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5 tbsp Sesame Kingdom Tahini
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5 tbsp Sesame Kingdom Silan - date syrup
Method:
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Preheat the oven to 180C
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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.
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In a bowl, sieve together the nuts, flour, baking powder, sugar and cardamon. Mix to combine.
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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.
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Spoon the batter into the prepared moulds, about three-quarters full. Crumble over the halva.
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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:
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Combine the tahini and syrup with about 1-2 tbsp water.
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Once cooled drizzle over the top.

Enjoy!