Vanilla Tahini Cake; fluffy sesame-spiked vanilla cake with tahini drizzle, whipped sesame vanilla frosting, and sweet crunchy adornments.
Tahini. An important factor in the addictive flavour of hummus, and the surprising salty sweetness of halva. This smooth paste made from blended sesame seeds is a staple in some cuisines in the Mediterranean and the Middle East. Incredibly versatile in its cooking and baking uses and wonderfully rich to eat, there’s no question as to why tahini has soared in popularity in other parts of the world over the past 5-10 years.
Perhaps you’ve tasted it but never thought to buy it, or maybe you have a jar in the cupboard and you’re just not quite sure how best to use it. Well, basically, the answer is this Vanilla Tahini Cake.
Combining the delights of salty and sweet together, this Vanilla Tahini Cake pairs two delicious flavours in a way you’ve probably never tried them before. Joyously nostalgic vanilla, gently perfuming and sweetening the rich and unique sesame flavour of tahini. Layers of moist cake are punctuated by cloud-like frosting, and crisp biscuit pieces. Fluffy, crumbly, creamy, crunchy, all in one. Just as every lovingly made cake should be.
This week is the first time I’ve ever combined the flavours of vanilla and sesame together in baking. However, earlier this year I made a chocolate tahini cake for a friend, and I haven’t been able to stop thinking about tahini cakes ever since. Also, after tasting this sesame white chocolate bar from Edinburgh’s own Mary’s Milk Bar, I was completely converted into sesame being a sweet ingredient as much as savoury.
Interestingly, while the two tastes have a stark contrast initially, as the cake sits for a few hours, the flavours gently soften together. By day 2 of this cake sitting on your counter (if you haven’t eaten it all already) you’ll find the initial bold savouriness of the tahini has mellowed deliciously into the sweet vanilla flavours in the frosting. It almost reminds you of a white chocolate wafer bar, sweet and creamy with just the slightest hint of saltiness and texture.
Tahini is pretty widely available in big supermarkets now in the UK, especially in the slightly more “posh” ones. I’m sure you’d be able to find it in middle eastern or mediterranean sections or stores too! I got mine from Amazon as we don’t live in any big shops, and this stuff was utterly delicious. If you still have some leftover once you’ve baked this cake, I’d thoroughly recommend eating the tahini on toast with sliced banana or swirling into porridge with some honey.
The Vanilla Tahini Cake you see pictured is one I’ve baked and layered up Milk Bar style. I baked it in a wide baking tray, stamped out circles of cake and layered them up in an acetate-lined cake ring. Obviously not all of us have full faffy cake assembly line equipment at the ready, so you’ll be glad to hear this recipe works just as well when baked in a couple of 15cm (6-inch) cake tins and stacked up as normal.
It’s a perfect cake at this strange time of year, when it’s not quite bright and sunny enough to be spring, but certainly much more pleasant than winter. I hope you’ll love this cake as much as we have. Thanks as always for stopping by, and see you again soon!
Want to save this Vanilla Tahini Cake for later? You can pin the image below!
To make this Vanilla Tahini Cake, simply follow the recipe below!
Ingredients
For the vanilla tahini cake:
- 200g (13 tbsp) soft salted butter or margarine
- 200g (1 cup) caster sugar
- 2 tsp vanilla extract
- 3 large eggs
- 3 tbsp tahini
- 200g (1 ¾ cups) self-raising flour
For the vanilla tahini frosting:
- 200g (13 tbsp) salted butter
- 350g (3 cups) icing sugar
- 2 tbsp tahini
- 1 tbsp milk
- 1 tsp vanilla extract
For the vanilla soak:
- 100ml (½ cup) milk
- 1 tsp vanilla extract
To assemble:
- 3 tbsp tahini
- Biscuits chunks, white chocolate shavings, sesame seeds etc. to decorate (optional)
Instructions
For the vanilla tahini cake:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Grease and line a 25cm x 31cm (10in x 12in) baking tray or roasting tin. If not assembling using a cake ring and acetate like I did, simply bake the cake in two round 15cm (6in) cake tins.
- In a large bowl, beat together the butter/margarine, vanilla and sugar until fluffy. This should take 2-3 minutes.
- Add the eggs one at a time, beating well between each.
- Gently stir in the tahini and flour until just combined into a smooth cake batter.
- Pour the cake batter into your prepared tray and smooth it out.
- Bake for 20-30 minutes until risen, golden and firm to the touch. A skewer inserted into the centre of the cake should be removed cleanly once it is baked.
- Remove from the oven and allow to cool completely. Meanwhile, make your frosting.
For the vanilla tahini frosting:
- In a large bowl, beat your butter, icing sugar, tahini, milk and vanilla together vigorously for a few minutes until pale and fluffy. Set aside.
For the vanilla soak:
- In a small bowl, stir together the milk and vanilla. Set aside.
To assemble:
- Once the cake is cool and you have made the frosting and soak, it’s time to assemble!
- (If not assembling using a cake ring and acetate: simply spread the frosting between the two cooled layers of cake, drizzle with tahini, a scattering of biscuits and chocolate shavings, and repeat the same on top!)
- Use your cake ring (adjusted to 15cm) to cut out two circles of cake. Gather up the scraps as this will form the bottom layer of your cake.
- Clean and dry the cake ring and place it either on a board or the plate you want to serve it on.
- Line the ring with a strip of 7.5cm x 50cm acetate.
- Put the cake scraps inside the ring and use your hand to press them down into a flat even layer. Any leftover scraps are perfect for snacking on while you finish assembling!
- Spoon or brush some of your soak over the flat cake layer.
- Spread one-third of your frosting on top.
- Drizzle over 1 tbsp of tahini.
- Scatter over a handful of biscuits chunks, seeds, or white chocolate shavings, pressing them down gently into the frosting.
- Repeat the entire assembly process again for the second and third layer. You should have used up all of your frosting.
- Place the cake in the fridge to chill for 1-2 hours until the frosting is firm.
- Gently remove the cake ring, peel off the acetate, and serve.
- Enjoy!
BE A MAVERICK: why not swap out the tahini for a smooth peanut or almond butter for a different sweet-salty flavour combination?
This Vanilla Tahini Cake will keep well in an airtight container for up to 3 days. No need to refrigerate unless you prefer cold cake!
