Project Description

Creativity is awakened when you go through your pantry and find usable ingredients. Having had this tahini paste lying in my pantry for some time now, I decided it’s best to use it in a cake.

This cake ticks the boxes 

  • Innovative
  • Unusual combo
  • Flavorful 
  • Fruit infused 
  • A hint of nut

It’s simply extraordinary! 

ABOUT THE RECIPE 

I wanted the taste of real strawberries and not flavoring in this cake. From experience, I know only using fresh strawberries doesn’t always get the job done. The only other way to infuse this cake with strawberry was to make my own reduced strawberry paste. Prepared paste 2 days before baking but you can make this same day if you want. Only let the paste cool completely before using. Thanks to the addition of fresh diced strawberries, you will be certain you are having a strawberry cake. 

Tahini in this cake isn’t overpowering, it gives the cake a hint of nut. One of my tasters, not knowing the cake’s composition and not being able to place the flavors, asked if what he tasted was peanut butter.

This mixing method of first whisking eggs and the addition of ACV gives the cake a fluffy yet sturdy texture. Sturdy in the sense that it can be carved if needed. Cake and cream filling gives you the right amount of flavors, sweetness and lusciousness.

Full Recipe in Details

STARTING GUIDE

  • Cake: Double Strawberry Tahini Cake

  • Prep Time: 30 mins

  • Cooking Time: 55 mins

  • Total Time: 85 mins

INGREDIENTS

  • 135 g reduced strawberry paste:

    To make this 

    • Simmer 500g cut up fresh or frozen strawberries with the optional addition of 50g sugar for about 40 mins
    • Stir often to avoid burning
    • If not completely mashed from simmering, you can blend with a hand mixer for a smoother consistency

  • 105 g diced fresh strawberry

  • 3 eggs

  • 320 g flour

  • 270 g Sugar

  • 80 ml milk

  • 15 ml apple cider vinegar

  • 1 tsp baking powder

  • 45 g Tahini paste

  • 180 ml oil

  • 4 g salt

  • A drop of red food coloring to enhance the color (used Wilton’s no taste red food paste)

GUIDE / INSTRUCTIONS

  • Add ACV into milk set aside

  • Mix oil and tahini paste set aside

  • Mix dry ingredients set side

  • Beat eggs and sugar for 4 mins until doubled in size

  • Add in strawberry paste, mix on low

  • Add in oil, and milk

  • Now fold in dry ingredients and diced strawberries until fully combined

  • Turn into two 20cm oiled & floured pans

  • Bake for 55 mins at 160⁰

  • Take out of the oven and let cakes cool completely. You can fill and decorate the same day or next day. 

  • To fill:- 

    Beat together until stiffened:

    • 350 ml whipping cream
    • 50 g powdered sugar 
    • 10 g whipped cream stabilizer 

    Fill the cake, spread on top and sides covering the whole cake. Add sliced fresh strawberries on top to decorate. 

    Serve and enjoy

STORAGE

Stores well in fridge to 3 days. To keep for longer, store in the freezer for up to 1 month. Let completely thaw at room temperature before serving. 

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