Blackberry Tahini Yogurt Cake
8 servings - adapted from Bon Appetit
1 teaspoon ground cardamom
4 tablespoons plus 1 cup sugar
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk yogurt (plain or I used vanilla!)
½ cup vegetable oil
1 lemon zested and juiced
2 ½ cups blackberries
¼ cup tahini
Preheat oven to 350 degrees. Lightly coat a 9” spring form pan with nonstick spray. In a small bowl mix cardamom and 2 tablespoons sugar, set aside.
In a large bowl whisk together flour, baking powder, 1 cup sugar and salt. Spread out mixture, making a well and add eggs, yogurt, oil and lemon zest, whisk together. Using a rubber spatula, fold in 2 cups of blackberries. Scrape batter into greased spring form pan.
In a small bowl mix together tahini, a pinch of salt and 2 tablespoons of sugar. If this is hard to mix, add a squeeze of lemon juice from the lemon we used ot zest. Spread the tahini over the batter.
Take the remaining ½ cup of blackberries, squeeze ½ lemon juice into a small bowl, mix and mash together.
Using a spoon swirl in the mashed blackberries into the top of the tahini spread. Then top with reserved cardamom and sugar.
Bake for 50-60 minutes. Transfer to a wire rack to cool in pan, and then open spring form pan removing cake. Optional to serve with additional yogurt.