CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely.
- For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners' sugar and mix to combine. Mix in the vanilla, cinnamon and salt.
- Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.
WALNUT CAKE
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover). The cake is moist and delicious enough as it is. If baking for Passover, you should also be sure to use muscovado sugar (or dark brown sugar) and amaretto that are certified kosher for Passover.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
- Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
- Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
- Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
- While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
- To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 355 milligrams, Sugar 49 grams, TransFat 0 grams
TAHINI-WALNUT MAGIC SHELL
While the charms of molten fudge and gooey caramel are undeniable, nothing beats an ice cream topping that shatters at the tap of a spoon. Enter this magic shell, a slightly-more-savory evolution of the chocolate shells of your youth.
Provided by Tara O'Brady
Categories Walnut White Chocolate Vanilla
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Spread out walnuts on a small rimmed baking sheet; toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
- Meanwhile, microwave white chocolate, oil, and tahini in a small microwave-proof bowl on low heat in 15 second bursts, stirring after each burst, until melted and combined.
- Process walnuts in a food processor until a paste forms. Scrape down sides of bowl and add vanilla bean paste and salt and pulse to combine. With motor running, gradually pour in white chocolate mixture and process until smooth. Use immediately.
TAHINI CAKE
Found this online on a miami newspaper column... Have some tahini & orange blossom water so want to put this here for safekeeping!
Provided by Ang11002
Categories Dessert
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
- Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
- Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
- Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
- Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.
Nutrition Facts : Calories 396.6, Fat 16.8, SaturatedFat 2.8, Cholesterol 3, Sodium 228.7, Carbohydrate 56.8, Fiber 3.8, Sugar 26.1, Protein 8.5
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