Tahini and White Chocolate Cake

This is the ultimate comfort cake. Perfect for soothing paper cuts, bruised egos and broken hearts. The secret’s in that combination of the most moist tahini cake and the most delightful mascarpone white chocolate icing.  It’s fudgy, nutty and after just one bite, you will be reminded of all the wonderful things to savour in this life – the amazing brother that made it, the sister who flew in just for it, and all the wonderful friends who came to share it.  An idea for Thanksgiving, perhaps? Or just any old day, I say. Here’s to more broken bones and broken hearts so that they can be mended back stronger with a whole lot of gratitude and a whole lot of cake!

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Tahini and White Chocolate Cake
Recipe from Honey and Co.

What you need:
320g caster sugar
350g plain flour
1.5 tsp bicarbonate of soda
1.5 tsp baking powder
1 tsp table salt
Zest of 2 lemons
70g chopped white chocolate
2 eggs
120ml vegetable oil
230g tahini paste
1 tbs vanilla essence or seeds from 1 pod
240g buttermilk or kefir
180g boiling water

For the icing:
250g mascarpone
200g double cream
200g full-fat plain cream cheese
80g icing sugar
1 tbs vanilla essence or seeds from 1 pod
1 tbs rum

Optional sprinkling:
30g chopped white chocolate
Sprinkling of lemon zest

What to do:

  1. Heat oven to 170C fan (190C /gas mark 5). Mix all the dry ingredients together in a large bowl. In a smaller bowl mix the eggs with the oil, tahini, vanilla and buttermilk, then combine the two mixes, before slowly adding the boiling water. Mix until everything is well incorporated.
  2. Line the base of two 9in cake tins with a round of baking paper. Divide the mix evenly between the two tins, place both in the centre of the oven and bake for 20 minutes. Rotate for an even bake and return to the oven for a further 10-15 minutes. The cakes should feel lovely and bouncy and have a good golden colour all over. Remove from the oven and carefully flip the cakes to flatten the tops. Allow to cool upside down.
  3. Make the icing by mixing all the ingredients together with a small whisk until well combined and thickened. If you are using an electric mixer, use a paddle to avoid overworking the mix and splitting it.
  4. Place the first cake on a serving platter, top with half the icing, spread around and top with the second cake. Add the rest of the icing on top, spread and, if you wish, sprinkle with chopped white chocolate and lemon zest.

If serving on the same day, it is best to avoid placing 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.

 

 

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