When I stumbled over the recipe for a sesame and tahini teacake (on erinmadethis.com), I knew I needed to try something like it.
The original is a basic (olive) oil and orange juice based, vanilla flavoured cake with a heavy amount of tahini and some sesame seeds added to it – and sounds just lovely. But I had my own ideas and am forever unable to follow a recipe, so I (rather heavily) reduced sugar and oil, which both sounded a bit much for me – I’m usually not someone very interested in making cakes ‘healthy’, just don’t like them too sweet, and thought the tahini would add quite some additional fat; instead of orange juice I used buttermilk, because there was some in the back of the fridge and I love the kind of crumb it lends to cakes, plus orange zest for flavour. And since I had been craving a good old marble cake for ages, I added a few heaping tablespoons of cocoa powder to two thirds of the batter.
I layered / swirled it in a bundt pan – which, a stroke of genius in the original recipe, is brushed with tahini and coated in sesame seeds instead of the usual butter and flour treatment – baked it as usual and it turned out to be one of the best cakes I made in a while: familiar and yet unique, moist and tender from oil, tahini and buttermilk, wonderfully nutty and with just the right balance between sweetness and the slightly bitter cocoa and sesame. Next time, which will be soon, I think i will top it with a little melted bittersweet chocolate instead of the powdered sugar.
In any case, both family visiting over the weekend and some surprise visitors popping by for Sunday afternoon coffee kept going back for “just one more piece”, “maybe just another little sliver”, and so did I.
#lettherebecake #weekendcake #coffeelove