Recipe detail

Directions

1. Set the oven on dry heat at 130°C with core probe
temperature at 115°C
2. Pour the honey into an ovenproof dish, insert the core
probe and bake until the probe alarm goes off
3. Remove from heat and add the almonds and vanilla seeds
4. With a maryse, stir the mixture while gradually adding
the tahini until it is fully combined
5. Oil a cake tin, pour in the mixture and allow to cool
at room temperature
6. Wrap tightly in cling film and allow to settle in the fridge
for 24 hours
7. Serve at room temperature