black & white tahini cake.

 

The cake is moist and the buttercream is subtly sweet and nutty. This cake came out quite nice, and the crunchies on the outside add a nice caramel note. But boy is it rich, you can only eat a small slice, or maybe even half of that. I put some lemon simple syrup soaked strawberries on it to help cut through the richness.

 

black tahini cake.

1 3/4 cups (350g) sugar

2 1/2 cups (312g) AP flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 eggs

1 cup (236ml) buttermilk

1/2 cup (118ml) canola oil

1 cup (236g) black tahini

1 tbsp vanilla

3/4 cup (177ml) water

Oven 325F. Butter and flour two 6x3 inch cake pans then line the bottom with parchment paper. 

In a large bowl, whisk all the dry ingredients together. In a separate bowl, whisk all the wet ingredients together. Add the wet ingredients to the dry and whisk until smooth, no lumps. Divide evenly among prepared pans and place in oven. Bake until the cakes are starting to pull away from the sides and the tops springs back when gently pressed, roughly 45 minutes to an hour. Let cool for ten minutes then unmold from pan and let cool completely on a wire rack. Once cooled, level off top on both cakes and then cut in each in half so you have 4 layers.

black tahini buttercream.

1/2 cup (113g) butter, softened

1/4 cup (59g) black tahini

1 cup (125g) powdered sugar, sifted

1 tsp vanilla

1/4 tsp salt

Beat the butter and tahini together until smooth. Gradually add in the powdered sugar then vanilla and salt. Beat until light and smooth, about 2-3 minutes. 

white tahini buttercream.

1/2 cup (113g) butter, softened

1/4 cup (59g)  traditional tahini

1 cup (125g) powdered sugar, sifted

1 tsp vanilla

1/4 tsp salt

Beat the butter and tahini together until smooth. Gradually add in the powdered sugar then vanilla and salt. Beat until light and smooth, about 2-3 minutes. 

black & white sesame brittle

3/4 cup sugar

1/4 cup honey

pinch of salt

1 tbsp water

1/2 cup raw black sesame seeds

1/2 cup raw white sesame seeds

1 tsp vanilla

2 tsp butter

1/4 tsp baking soda

Oven 350F. Baking sheet lined with a silpat.

Put the sugar, honey, salt and water in a small saucepan. Heat until a smooth mixture is formed and stir in the sesame seeds. Cook on medium/low about 10 minutes, stirring occasionally until golden in color. Turn off heat and stir in butter then add in baking soda. Quickly stir all together then pour out onto the silpat lined baking sheet. Bake in oven for about 10 minutes until crisp. Let cool completely then break into pieces.

Assembly.

I used the white tahini buttercream for the inside of the cake and the black tahini on the outside. Once assembled and the outer frosting applied, I stuck on pieces of the brittle along the sides. 

 

Cake @MollyYeh

Buttercream @Food52