I never thought I would be able to say that I enjoyed a cake made from black sesame tahini. I mean the very idea of such a savoury item in a cake just seemed wrong. I have surprised myself, however, and have thoroughly enjoyed it, especially with the layer of dark chocolate ganache on top. The tahini made an absolutely unique, light, fluffy texture in the cake and the chocolate ganache made this cake an absolutely decadent treat. To the point where I ate almost the entire thing by myself….again.
The thing is, when I got my lovely little package from Indigo herbs, I had absolutely no clue what I would use black sesame tahini for….At first, I had thought I would use it in a buttercream with a matcha green tea cake because those are two of my favourite asian flavours in ice cream – black sesame and green tea. It was not bad, and I was planning on putting up that recipe, but I took so long to get my act together that I lost it…and I wanted to make something a bit different after. It was just not *quite* good enough for the blog, for me or for you.
I only had a little of the black sesame left, but it was enough to make this cake (thank God!), so onwards I went baking this cake. I also decided to try using the Indigo Herbs coconut sugar to see how it reacted in baking and it was a huge success! I have to say it was sort of gross to see the black paste with the butter…yet kind of intriguing.
And I also have to say I didn’t have much confidence in it – but I should trust my instincts more because this cake is worth trying…whether you do the original recipe that I found on Not Quite Nigella, or you do this version of it.
Either way, this cake, like all my cakes are gluten and dairy free and it is definitely one if you want something a bit different. It is ridiculously easy to make, is not overly sweet and is really nice with a cup of green tea! Enjoy it and please do send me photos!