200 g Plain flour
1 ts Baking powder
1/2 ts Bicarbonate of soda
75 g Cocoa
1 ts Cinnamon
100 g Salted peanuts and/or
-cashews
3 tb Tahini
1/2 ts Chilli flakes; up to 3/4 ts
225 g Light muscovado sugar (or
-panela)
75 g Unsalted butter
100 g Dark chocolate
2 lg Eggs
175 ml Milk; cold
Fresh lime water icing
Preheat the oven to 180°C (160°C fan-assisted)/350°F/gas mark 4.
Line a square, 20 cm tin with non-stick baking paper. Measure the
flour, baking powder, bicarb, cocoa, and cinnamon into a bowl. Grind
the nuts finely in a food processor, then add the tahini, chilli, and
sugar, and mix until combined.
Melt the butter and chocolate in a saucepan, add to the nut mixture
along with the eggs, and beat until smooth. Spoon into another bowl,
stir in the milk, sift in the dry ingredients and beat until smooth.
Spoon into the tin and bake for about an hour. Ice when cold.
