Tahini Butter Cream & Other Tales

As you might already know I am back to baking a cake each weekend partly due to frugality but also because I am starting to be more aware about what is in my food and make more conscious decisions. We watched Seaspiracy this week and it has certainly given me a lot to think about, whether we like it or not we are complicit in this situation by not doing anything and I suggest you watch it so you can understand the true extend of how messed up the whole situation is. I am almost certain I am giving up eating fish unless I can be sure of the sustainability and origin but as the MSC so pointedly say – ‘you cannot guarantee that any of it is sustainable’.

On a lighter note I braved making tahini butter cream this week, and sadly didn’t follow the new tip of adding a small amount of boiling water to prevent lumps however, lesson learned for next time. I wanted to make a 3 tier cake simply because apparently the last cake wasn’t cakey enough, my first challenge was scaling the recipe up by one which was simple enough although I added a bit less sugar. The mixture didn’t quite fill the tins and they came out a little smaller than I had wanted but they are still technically a success. I also had a go at making some no yeast cinnamon rolls which were a semi-success unfortunately they came up a little burnt as I turned the oven up and the sugar did its thing.

Apologies for the condensation on my camera – they do taste awesome.

This recipe has been adapted from Hill Farm Oils Rapeseed Sponge Cake, I think next time I would probably double it completely for the 3 tiers and probably a little less cocoa powder. The recipe I have published below is based on what I learnt today.

3 Layer Chocolate Cake with Tahini Butter Cream

Serving Size:
Prep 40 mins
Cook 30 mins


  • 330g Self-raising flour
  • 2 tsps Baking powder
  • 220ml┬árapeseed oil
  • 330g Caster sugar
  • 6 large free range eggs
  • 4-6 drops vanilla essence
  • 4 tbsp cocoa
  • 4 tbsp milk
  • Butter Cream:
  • 366g softened butter
  • 290g Tahini
  • 290g icing sugar
  • 1 tsp cinnamon
  • pinch of salt


  1. Preheat the oven to 160c
  2. Grease three 6 inch tins with oil and dust with flour – you could also use baking paper if you like.
  3. Place all your cake ingredients in a bowl or stand mixer and mix until well combined.
  4. Divide between the 3 tins and place in the oven for roughly 30 minutes.
  5. Remove from oven when skewer comes out clean.
  6. Leave cakes to cool in tins for 10 minutes before turning out onto a rack to fully cool.
  7. Whilst the cakes are cooling ensure that your butter is soft enough for the icing, if not have some boiling water on hand to add when beating.
  8. Place the butter in the stand mixer and beat until fluffy. If you are finding its lumpy use a splash of boiling water and re-beat until smooth.
  9. Add the tahini and beat again until combined.
  10. Sift the icing sugar, cinnamon and salt.
  11. Add gradually to the tahini/butter mix until completely combined.
  12. When the cakes are cool place bottom layer on place or cake stand and ice the top.
  13. Repeat with second layer.
  14. For the third layer start with the top (I am no expert but this is the easiest way I have found) and then slowly work around the sides. The butter cream itself is quite soft so its quite easy to work with.
  15. Enjoy on its own or with your favourite hot beverage.

If you would like to grab a copy of my book and support my writing it is available in both print and kindle version check out the links below. Donate to your favourite charity when you buy my book using Amazon Smile!


You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *