tahini lemon white chocolate cake (honey&co)
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INGREDIENTS
- Makes a two-tier cake fit for kings and a large pa
- For the cake batter
- caster sugar 320g
- plain flour 350g
- bicarbonate of soda 1 1/2 tsp
- baking powder 1 1/2 tsp
- table salt 1 tsp
- lemons 2 zested
- white chocolate 70g ; chopped
- eggs 2
- vegetable oil 120ml
- tahini paste 230g
- vanilla pod seeds of 1 ; or 1 tbsp pure vanilla essence
- buttermilk or kefir 240ml
- For the icing
- mascarpone 250g
- double cream 200g
- full-fat cream cheese 200g
- icing sugar 90g
- vanilla essence 1 tbsp ; or 1 pod
- rum 2 tbsp
INSTRUCTIONS
Heat the oven to 170C fan/gas mark 5.
Mix all the dry ingredients for the cake 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 10-15 minutes. The cakes should feel lovely and bouncy, and have a good, golden colour all over. Remove from the oven and carefully flip onto 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 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (0g) | ||
| Recipe Makes: 1 | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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