Don’t you just love mini cakes?.
Even though this one was made with the two smallest tins I own it still managed to feed the whole family (it served 7 easily)
Even though this one was made with the two smallest tins I own it still managed to feed the whole family (it served 7 easily)
I was Inspired to try tahini in a cake after seeing some of molly yeh’s recipes from my name is yeh so i added it to the frosting and added some sesame seeds into the sponge as well as some freeze dried raspberries.
The flavours were really good and now I can’t wait to add tahini (sesame paste if you are unfamiliar) into some other bakes.
I crushed up the dried raspberries and added it into the cake batter. Any excuse to use my little pestle and mortar I got when I went to labour and wait in London a few weeks ago. I got the jar and spoon too, some how I managed to spend a small fortune in that shop lol.
I love freeze dried raspberries as they pack a load of flavour and you don’t have to alter the recipe to cope with extra moistness like you do with fresh raspberries. I buy mine from amazon.
Recipe for sponge
150g brown sugar (or caster sugar if you prefer)
4 eggs
150g plain flour
3 tbsp freeze dried raspberries
3 tbsp sesame seeds
Preheat the oven to 180c 350f grease and line two small tins (I’m not sure of the exact size I think one was 6 inches and the other was 4 inches)
Whip the sugar and eggs for about 5 minutes until pale and thick then sift in the flour and fold in carefully trying not to knock out the air.
Fold in the sesame seeds and raspberries and pour into the two tins.
Bake for about 30 minutes
Let cool then slice each cake in half
For frosting
300ml double cream
7 tbsp icing sugar
4 tbsp tahini
Whip the cream and icing sugar with the tahini until thick then pipe onto one of the layers and add some fresh raspberries then add the next layer and add some more cream and add the next tier. Decorate with raspberries and dust with icing sugar
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OMG, that is a work of art, Aimee! Your presentation and photography are superior…and I love the unusual flavors you combine. Do you or have you ever worked in a bakery? I may not comment on every post, but I do read and enjoy them.
Daww such a cute little cake! Love this flavor, raspberry treats are perfect for this time of year 🙂
How creative to add sesame seeds to cake batter! I bet they taste good with raspberries 🙂
Aimee, this is so immensely beautiful! I'm always envious of your cake-making skills. Everything you make comes out looking like royalty. xx
This is the freaking cutest!! And I love that tahini frosting. Yum!
Adorable! and mouthwatering. I love the shots with the slice cut out…. so nice.
By the way, how long does the whipped cream last as frosting? several hours or does it get watery sooner than that
What a beauty! I've never tried using tahini in my baked goods either. I'm going to have you give this cake a try!
This is such a beautiful cake! Tahini frosting is something I never would have imagined, but am so tempted to try!
Hi aimee: l love your cake. I am not baker but am wanting to try it. This may be a silly question but where do you get freeze dried raspberries (l have never seen them where l am from in ontario canada)?
Thank you so much for abswering my question.
Lynn
hi lynn I got them on amazon xx