Isn’t a one year wedding anniversary a good excuse to make cake?
And yes, I know what you’re going to say; tahini is strictly Middle Eastern, not North African. I know.
For our anniversary I thought it would be nice to include an ingredient that comes straight from my husband’s homeland! I like to call this cake “Damascus meets Rabat”, but really it’s just an amazingly delicious turmeric, tahini and honey cake. I am very surprised by how these ingredients work together.
The main thing that inspired me the most while developing this cake is chebakia. Chebakia is a sweet Moroccan pastry that contains mainly ground sesame seeds, turmeric and honey.
The mini cakes have a sweet nutty taste and a subtle feel of turmeric and tahini, they are moist and soft and with the frosting, well, they taste like heaven!!
Turmeric, honey and tahini mini cakes + white chocolate and mascarpone frosting (gluten free)
Makes 5 3 layers mini cakes (7 cm / 3 inch large)
- 300 gr ground almonds
- 75 gr caster sugar (5 tablespoons sugar)
- 2 teaspoons ground turmeric
- 1 teaspoon salt
- 2 whole eggs
- 20 ml olive oil
- 75 gr honey (5 tablespoons honey)
- 1 tablespoon vanilla extract
- 2 tablespoons tahini
- 4 egg whites
- 500 gr mascarpone
- 100 gr white chocolate, melted
- 100 ml double cream
- vanilla pod, seeds scraped or 1 teaspoon vanilla extract
• Preheat oven to 170 C (340 F).
• Grease a 24 cm (10 inch) by 37 cm (15 inch) rectangular cake tin and line the bottom with baking paper.
• In a large bowl mix together all the dry ingredients (almonds, sugar, turmeric and salt).
• In a medium bowl, using a fork, mix the 2 whole eggs, vanilla extract, honey, tahini and olive oil until smooth (use an electric whisk if desired).
• Use an electric whisk to beat the egg whites until stiff and set aside for a few minutes.
• Pour the eggs, vanilla, honey, tahini and olive oil mixture into the dry ingredients. Mix well. Make sure that all the dry ingredients are now wet.
• Using a large metal spoon, gently and slowly insert the stiffed egg whites into the cake mixture.
• Using a spatula, spread the cake mixture evenly into the greased cake tin and bake for 10 to 13 min until the cake is golden, The cake will bake very quickly because it's thin. When inserted in the middle of the cake, a skewer should come out dry. If the batter feels a bit dry when it's time to transfer it into the cake tin and it seems difficult to spread it inside the tin, add 1 to 2 tablespoons of water to make the batter slightly more liquid.
• While the cake is baking, make the frosting. Use an electric mixer to beat together all of the ingredients until smooth. Place in the fridge.
• When the cake is baked, leave it to cool completely and gently flip it to remove it from the baking tin. Make sure you wait until the temperature of the cake has cooled down before flipping it, otherwise you might damage it.
• To assemble the cakes, use a 7 cm/3 inch biscuit cutter (or an emptied and cleaned can) to cut out cake circles. Stack up the cakes, 3 layers each, with frosting in between and on top. Keep in the fridge.
• Directions to melt the chocolate: Chop the chocolate. Place the chocolate and a few drops of water in a microwave-safe bowl stopping and stirring at 15 second intervals, until smooth and creamy.
• When making the frosting make sure you don't over beat the mascarpone as it might curdle.
• Directions to make a regular 2 layers cake. Use two 20 cm (8 inch) round cake tins. Use twice the quantity to make the cake batter and divide it between the 2 cake tins and bake it for 20 min at 180 C (350 F). Double the quantity for the frosting,