I bought the dish and this delicious could not wait to happen this morning.
Ingredients (loosely measured):
Wet ingredients:
- Full fat yogurt 1tbsp
- Egg yolk 1 large
- Tahini 1 tbsp
- Vanilla extract or other flavouring to your liking
- Mix them well
- Add and mix black coffee (not hot) gradually, instead of water, 1 tbsp or as much that makes the mix with the above items double cream runny
Dry ingredients:
- Ground almond 100 grams (4oz)
- Coco powder 1 tsp
- Cinnamon 1/4 tsp
- Baking powder 1/2 tsp
- Bicarbonate powder 1/2 tsp
- Sesame seeds (optional) 1/2 tsp
- fine sea salt a pinch
- Mix them well separately then add to the wet ingredients and mix them well. You’re looking for a mix that is not runny nor is thick as in the next step, folding egg whites would fold nicely.
Fold one beaten egg whites into the mix.
Grease a savarin tin generously with unsalted butter
Pour the mix to the savarin tin
Drop some blueberries, almost up to 20 medium size into mix and top the mix with some flakes almond if you like to.
Bake it in 180 degrees Celsius or 375 degrees Fahrenheit For 20 minutes.
Take it out of the oven, carefully flip upside down on a cooling rack. Allow to cool down before serving as it will be still cooking inside.
Bon appetit!