Is there nothing tahini can’t do? If you know of this nutritious, nutty sesame paste only as a topping for felafel, our two favorite bakers from Tel Aviv are here to show you how it makes a plain chocolate cake pop with flavor.
Click on the video to watch them create this masterpiece and follow the recipe below. (We recommend that you tell your guests the cake is made with tahini in case anyone is allergic to sesame.)
Chocolate and Tahini cake
1 1/2 cups sugar
1 1/2 cups plain white flour
1 1/4 cup cups cocoa
1 1/2 tsp salt
1 1/2 tsp baking powder
1/4 cup oil
1 tsp vanilla
1 cup milk
1 cup tahini
For the icing
5 cups powdered sugar
1 3/4 cup room-temperature butter
1-3 tbsp milk
2 tablespoons tahini
- Preheat the oven to 338°F (170°C) and fully line an 8in square tin
- Put the sugar in a bowl, add the two eggs and mix together
- In a different bowl mix the flour, cocoa, salt and baking power with the oil and vanilla
- Gradually add the flour mixture and one cup of milk to the bowl with the sugar, alternating between the two.
- Mix in 1/2 cup tahini
- Pour into the tin, and add 3-4 tablespoons of tahini to create a marbled effect
- Bake at 338°F (170°C) for 30–40 minutes until cooked.
- To make the icing mix together the powdered sugar with the butter.
- Add the milk and tahini.
- Spread the icing into small bowls and add food colors as desired.
- Spoon the icing into piping bags and decorate as you wish.
Executive Producer – Jonathan Baruch
Producer/Director – Haim Silberstein
Chefs – Lee’at Gentely and Georgia Green
Camera – Ari Amit
Editing – Shahar Beeri, Yarden Levi