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.
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
- 330g Self-raising flour
- 2 tsps Baking powder
- 220ml rapeseed 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
- Preheat the oven to 160c
- Grease three 6 inch tins with oil and dust with flour – you could also use baking paper if you like.
- Place all your cake ingredients in a bowl or stand mixer and mix until well combined.
- Divide between the 3 tins and place in the oven for roughly 30 minutes.
- Remove from oven when skewer comes out clean.
- Leave cakes to cool in tins for 10 minutes before turning out onto a rack to fully cool.
- 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.
- 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.
- Add the tahini and beat again until combined.
- Sift the icing sugar, cinnamon and salt.
- Add gradually to the tahini/butter mix until completely combined.
- When the cakes are cool place bottom layer on place or cake stand and ice the top.
- Repeat with second layer.
- 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.
- Enjoy on its own or with your favourite hot beverage.
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