TAHINI CAKE WITH LEMON ZEST AND WHITE CHOCOLATE
INGREDIENTS
Cake batter
320 g caster sugar
350 g plain flour
1½ tsp bicarbonate of soda
1½ tsp baking powder
1 tsp table salt
Zest of 2 lemons
70 g white chocolate, chopped
2 eggs free range
120 ml neutral vegetable oil
230 g Al Arz tahini paste
Seeds of 1 vanilla pod or 1 tbsp pure vanilla essence
240 ml buttermilk or kefir
Icing
250 g mascarpone
200 g double cream
200 g full fat plain cream cheese
90 g icing sugar
1 tbsp vanilla essence or 1 pod preferred
2 tbsp rum or akvavit
Garnish (optional)
30g chopped white chocolate
Sprinkle lemon zest
Instructions:
Heat your oven to 190 C
Mix all the dry ingredients for the cake and batter together in a large bowl. In a smaller one, mix the eggs with the oil, tahini, vanilla and buttermilk.
Pour the egg mixture into the dry ingredients and stir to combine. Slowly stir in 180ml boiling water, and mix until well incorporated.
Line the base of two 23cm round cake tins with a circle of baking paper and lightly butter the sides. Divide the batter evenly between the two tins and bake in the centre of the oven for 15 minutes.
Rotate the tins for an even bake, then cook for another 10 to 15 minutes. The cakes should feel lovely and bouncy, and have a good, golden colour all over.
Remove from the oven and carefully flip on to a flat plate to flatten the tops. Allow to cool upside-down before removing from the tins.
Mix all the icing ingredients together with a small whisk until well combined and thickened (you can pop this in an electric mixer, but best to use a paddle attachment to avoid overworking and splitting it).
Place the first cake on the serving platter, spoon on half of the icing, and spread around to cover.
Top with the second cake, spoon on the rest of the icing, and spread. If you wish, sprinkle with chopped white chocolate and lemon zest.
If serving on the same day as baking, best to avoid putting the cake in the fridge. If you are keeping it for longer, do place it in the fridge but allow it to come to room temperature before serving.
Recipe inspired from Honey and Co At Home by Sarit Packer & Itamar Srulovich
Enjoy!
#Tahini #bonehealth #antiinflammatory #manganese #thiamine #Proteins #Calcium #Iron
Tahini is a great source of phosphorus and manganese, both of which play vital roles in bone health.
It’s also high in thiamine (vitamin B1) and vitamin B6, which are important for energy production.
Additionally, about 50% of the fat in tahini comes from monounsaturated fatty acids. These have anti-inflammatory properties and have been linked to a decreased risk of chronic disease
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