Source: Tahini cake with lemon and white chocolate by Sarit Packer and Itamar Srulovich

Tahini Cake with Lemon and White Chocolate

Course Dessert
Cuisine American
Keyword Cake, Lemon, Tahini, White Chocolate
Prep Time 30 minutes
Cook Time 30 minutes
Servings 16 slices



  • 320 g caster sugar
  • 350 g plain flour
  • 1.5 tsp bicarbonate of soda
  • 1.5 tsp baking powder
  • 1 tsp table salt
  • 2 lemons zested
  • 70 g white chocolate chopped
  • 2 eggs
  • 120 ml vegetable oil
  • 230 g tahini paste
  • 1 tbsp vanilla essence
  • 240 ml buttermilk


  • 250 g mascarpone
  • 200 g double cream
  • 200 g cream cheese full-fat
  • 90 g icing sugar
  • 1 tbsp vanilla essence
  • 2 tbsp rum


  • 30 g white chocolate chopped
  • lemon zest


  • Heat the oven to 170C fan/gas mark 5.
  • Mix all the dry ingredients for the cake batter together in a large bowl. In a smaller one, mix the eggs with the oil, tahini, vanilla and buttermilk. Pour the egg mixture into the dry ingredients and stir to combine. Slowly stir in 180ml boiling water, and mix until well incorporated.
  • Line the base of two 23cm round cake tins with a circle of baking paper and lightly butter the sides. Divide the batter evenly between the two tins and bake in the centre of the oven for 15 minutes. Rotate the tins for an even bake, then cook for another 10-15 minutes. The cakes should feel lovely and bouncy, and have a good, golden colour all over. Remove from the oven and carefully flip onto greaseproof paper on a flat plate to flatten the tops. Allow to cool upside-down before removing from the tins.
  • Mix all the icing ingredients together with a small whisk until well combined and thickened (you can pop this in an electric mixer, but best to use a paddle attachment to avoid overworking and splitting it). Place the first cake on the serving platter, spoon on half the icing and spread around to cover. Top with the second cake, spoon on the rest of the icing, and spread. If you wish, sprinkle with chopped white chocolate and lemon zest.
  • If serving on the same day as baking, best to avoid putting the cake in the fridge. If you are keeping it for longer, do place it in the fridge but allow it to come to room temperature before serving.


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