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. No need to use high-end honey here; the cooking process will eliminate any subtle nuances. Spring-y pink rhubarb is the perfect color and flavor to complement the dessert’s earthy notes, but just be sure to cut the stalks into equal-size pieces so they all cook and soften at the same rate. If you can’t find rhubarb, strawberries macerated in a few pinches of sugar and a squeeze of lemon are always a good substitute. The cardamom is optional, but the assertive spice plays well with the honey and tahini in the final dessert.