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Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb

Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb

Chiffon cake has all the light, fluffy texture of angel food cake, with a touch of egg yolk for richness. I love how a scant amount of tahini imbues this light-as-air chiffon with pure sesame flavor, and the lining of sesame seeds adds a bonus level of crunch and toasty notes. Don’t be alarmed by serving such a big wedge of cake: It’s a superlight vehicle for whipped cream and fruit, and you’ll be cleaning the plate in no time. As for the toppings, burning or caramelizing the honey makes for a more complex-tasting twist on sweetened whipped cream. The cardamom is optional, but the assertive spice plays well with the honey and tahini in the final dessert.

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