A seemingly simple sponge, not much to look at, but the taste and texture of it are so special, so good – nutty, fudgy, sweet with a savoury touch. We have added white chocolate and lemon zest, and vanilla cream for show.
Prep time: 25 minutes | Cooking time: 25-30 minutes
A two-tier 23cm round cake
For the cake batter
- 320g caster sugar
- 350g plain flour
- 1½ tsp bicarbonate of soda
- 1½ tsp baking powder
- 1 tsp table salt
- Zest of 2 lemons
- 70g white chocolate, chopped
- 2 eggs
- 120ml vegetable oil
- 230g tahini paste
- Seeds of 1 vanilla pod or 1 tbsp pure vanilla essence
- 240ml buttermilk or kefir
For the icing
- 250g mascarpone
- 200g double cream
- 200g full fat plain cream cheese
- 90g icing sugar
- 1 tbsp vanilla essence or 1 pod
- 2 tbsp rum
For sprinkling (optional)
- 30g chopped white chocolate
- Sprinkling of lemon zest
- Heat your oven to 190C/170C fan/Gas 5.
- 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 from Honey & Co At Home by Sarit Packer & Itamar Srulovich (Pavilion, £26). Order your copy from books.telegraph.co.uk
Source: Thanks https://www.telegraph.co.uk/recipes/0/tahini-cake-lemon-white-chocolate-recipe/