Imagine the flavours of an Easter favourite, the hot cross bun, fused with the richness of a blondie, but then taken to another level with the addition of tahini. The spice, orange and dried fruit are an ideal foil to the white chocolate, whilst the tahini adds a deep nutty flavour, both inside the blondie, and also piped on top, as a link to the buns that have inspired its creation.
1 orange zested and juiced
150g plain flour
1tsp baking powder
¼ tsp salt
½ tsp all spice
145 golden caster sugar
7 tbsp Belazu Tahini
50g chopped walnuts
120g white chocolate, chopped into small pieces
Zest and juice the orange into a bowl and add the dried fruits. Butter a 23 x 23cm tin or dish and line with baking paper. Put the butter in a small pan and place on a medium heat. When melted, remove from the heat and allow to cool.
Preheat an oven to 180C. Combine the flour, baking powder, salt and all spice in a bowl, stir to combine, then pass through a sieve to remove any lumps.
Break the eggs into another bowl, add the sugar and whisk till light and fluffy. Gradually whisk in the melted butter, followed by 4 tbsp tahini and then the orange juice and dried fruit mix. Fold in the flour mix in 4 goes, with a large spoon or spatula, till everything is incorporated. Add the walnuts and white chocolate, mix again, then scrape into the lined tray, smoothing the mix till it is roughly level. Place in the oven and bake for 20 minutes (if using a smaller tray, increase your cooking time). Remove from the oven and allow to cool.
Whilst the blondies are cooling, make the tahini mix to pipe on the crosses. Mix 3 tbsp tahini with 2 tbsp of water in a small bowl and add a pinch of salt. Stir with a spoon till it becomes a thick, smooth paste. For best visual results spoon the tahini into a piping bag, but if you don’t have one, loosen the tahini a little more with water and use a spoon.
Remove the blondies from the tray and place on a cutting board. Cut into your desired size and then pipe on crosses with the tahini mix.