Turmeric and ginger diamonds recipe
 Nadiya's vegan turmeric, ginger and tahini traybake is Lebanese-inspired and delicious! Topped with pine nuts and sesame seeds, it's perfect with a stong cup of coffee. 80g/2¾oz light tahini 375g/13oz plain flour, sifted 300g/10½oz caster sugar 2 tsp ground ginger 2 tsp ground turmeric ½ tsp baking powder 120ml/4fl oz good-quality olive oil 350ml/12fl oz boiling water 2 large chunks stem ginger, washed and very finely chopped, plus 4 tbsp syrup from the jar 80g/2¾oz light tahini 375g/13oz plain flour, sifted 300g/10½oz caster sugar 2 tsp ground ginger 2 tsp ground turmeric ½ tsp baking powder 120ml/4fl oz good-quality olive oil 350ml/12fl oz boiling water 2 large chunks stem ginger, washed and very finely chopped, plus 4 tbsp syrup from the jar 1 tbsp sesame seeds 1 tbsp pine nuts 1 tbsp sesame seeds 1 tbsp pine nuts Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20x30cm/8x12in brownie tin with baking paper. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the tahini straight into the base of the lined tin and, using a pastry brush, brush the tahini up the sides and edges until they are completely covered. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Place the flour, sugar, ginger, turmeric and baking powder in a bowl and mix to combine. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Make a well in the centre, add the olive oil, then pour in the boiling water and add the stem ginger. Mix until you have a beautifully fragrant yellow cake mixture, thick enough to pour. Pour the mixture into the tin – it should all settle into a smooth, even layer. Sprinkle the sesame seeds and pine nuts evenly over the top. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving. Bake for 30 minutes until firm to the touch and a skewer inserted into the centre of the cake comes out clean. Leave to cool for 10 minutes before using a small serrated knife to cut diagonal lines in opposite directions, still in the tin, to form diamonds. Brush all over with the syrup from the stem ginger. Leave to cool completely in the tin before serving.