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Turkish Tahini Cake

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This month’s Cake Slice Baker’s challenge has a few great cakes to choose from, but I decided on this Turkish Tahini Cake because it sounds so interesting. There’s no butter in it and it’s full of fruit and nuts with a bit of cinnamony spice. The butter is replaced by tahini (!), which is an ingredient usually added to hummus (tahini is essentially ground soaked sesame seeds made into a creamy paste). Now, that makes for an interesting cake!


I’ve never made hummus, so I’ve never used tahini before. I was surprised at how like peanut butter it is, but with a nutty sesame seed flavor. I was also amazed at the wonderful texture of the cake. It’s a thick crumb, rich and feathery at the same time if that makes sense. I really liked this cake.

I went a little nutso 🙂 with the sesame seeds on top – next time I’ll use fewer seeds – but it did make a nice crunchy topping for the cake. I warmed up a slice with a little butter and it was divine. I just can’t get over the wonderful texture of the cake.

If you’re looking for something different, I highly recommend this cake. It was a little pricey to make since I don’t keep tahini or sesame seeds in the cabinet, but was well worth it. Simply wonderful.

Don’t forget to visit the other Cake Slice Baker’s bakes for this month (below the recipe). There are some beautiful creations this month.

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Turkish Tahini Cake

****I loved this thick, rich, feathery, fruit and nut-filled cake.  Just the right touch of cinnamon, too.

Servings: 10 - 12
Author: Roger Pizey
Ingredients
  • 9 oz. tahini
  • 1 C sugar
  • 1 tsp baking soda, sifted
  • 2 tbsp cognac (brandy)
  • 1 1/2 C all-purpose flour
  • 2 tsp ground cinnamon
  • 1 1/2 C walnuts, chopped
  • 2 3/4 oz candied fruit (I used chopped dried fruit)
  • 1/2 C golden raisins
  • 1 C orange juice
  • sesame seeds, to decorate top of cake
Instructions

  1. Preheat the oven to 325° and grease a 9" cake pan.  Line with parchment paper and set aside.

  2. Beat the tahini in a large mixer bowl, gradually adding the sugar.  Beat for about 2 minutes on medium.

  3. Mix together the sifted baking soda with the cognac until the baking soda is dissolved.  Add to the tahini mix.

  4. In a separate bowl, sift the flour and cinnamon.  Add the walnuts, fruits, and raisins and toss to coat.

  5. Add half of the flour/fruit mixture to the tahini and beat, followed by half of the orange juice.  Repeat using the second half of the flour/fruit mixture and the remaining orange juice.  Batter will be very thick.

  6. Pour the batter into the prepared pan, sprinkle the top with the sesame seeds, and bake until the cake is set and browned (about 50-55 minutes).  Check with toothpick - there will be cake crumbs clinging to it, but it shouldn't be batter.  

  7. Remove from the oven and let cool in the pan for about 30 minutes.  Turn out onto a wire rack and remove the parchment paper.  

Recipe Notes

Tips and Stuff:

I used dried fruit (apple, apricot, pear, plum) since I couldn't find candied fruit.  I recommend using twice as much fruit.

You may be able to make it without the cognac, but it does add a nice and different flavor.

Use about 1 tablespoon of sesame seeds sprinkled on the top.

 


Olive Oil Cake with Currants

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The August Cake Slice Bakers choices of cakes this month were very interesting: Olive Oil Cake with Fresh Peaches, Hummingbird Cake, M’hanncha, and Oliver Peyton’s Strawberry and Marjoram Cream Tart. I was tempted to make the South’s legendary Hummingbird Cake, but I have a long-time love-hate relationship with banana cake and just couldn’t bring myself to make it, as beautiful as it is. Couldn’t figure out the M’hanncha, and have already made many strawberry bakes lately.

It came down to the Olive Oil Cake with Fresh Peaches and since I’ve made quite a few peach bakes this summer, I decided to use currants (you can substitute raisins for them if you’d like).

This was the first olive oil cake I’ve attempted and was pleased with the baked texture. I was worried that it would either have a heavy olive oil taste or be oily, and double-checked that I was using very fresh extra-virgin olive oil. The cake came out dense and close-crumbed and tasted a lot like pound cake. Be sure and use the jam glaze for a lightly fruity finish that soaks into the top of the cake.

Using olive oil instead of regular oil or butter is supposed to be better for you. You can just taste the olive oil, but it’s not overpowering; somehow it works. Oh, and the rehydrated currants were a nice addition and gave each bite a little tang.

Be sure and check out the August cakes from the Cake Slice Bakers (links below recipe)!

4.67 from 3 votes
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Olive Oil Cake with Currants

Adapted From Roger Pizey's World Class Cakes.

Servings: 8 - 10
Ingredients
  • 1/2 C currants (or raisins)
  • 1/4 C fresh orange juice
  • 3 eggs
  • 2 tbsp finely grated orange zest (about 2 oranges)
  • 1 1/3 C sugar
  • 1/2 C olive oil
  • 1/3 C whole milk
  • 1/2 tsp vanilla
  • 1 C all-purpose flour, sifted
  • 1 C self-rising flour, sifted
  • 1/4 C plum or apricot jam, warmed and strained
Instructions

  1. Preheat the oven to 350°.  Grease a 8" high-sided round pan, lining the bottom with parchment paper. 

  2. Put the currants into a small bowl and pour the fresh orange juice over them. Stir and set aside, stirring occasionally.

  3. Beat together the eggs, orange zest, and sugar until well combined (3-4 minutes). Scrape down sides of bowl if needed.

  4. Stir the vanilla into the milk.  Add the sifted flour to the egg mixture and mix on low.   While mixing, alternate adding the oil and milk until well combined.

  5. Stir the currants and orange juice they were soaking in into the batter until just combined. Pour the batter into the prepared pan and bake for 40-50 minutes, checking at 40 minutes with a toothpick.  Toothpick will have a few crumbs, but no liquid. (Mine took almost an hour - check every 5 minutes after 40 minutes.)

  6. Remove from the oven and let rest about 10 minutes in the pan, then turn out the cake onto a rack.  Cool for a few minutes, and while warm, brush with warm jam for a glossy finish.

Recipe Notes

Tips and Stuff:

The original cake recipe called for a "deep 7" round springform cake pan" which would work great, but I didn't have one, so used the 8", high-sided cake pan.

Make sure to use good quality, fresh olive oil.



Apple Upside-Down Cake

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I’ve always wanted to make a pineapple upside-down cake, but I just received Cook’s Illustrated Baking cookbook and found a good-looking Apple Upside-Down Cake instead. Cook’s Illustrated (which is under the same umbrella as America’s Test Kitchen) has a stringent creation and testing routine and every recipe I’ve tried from them has turned out terrific, including this one!

I made the cake exactly by the instructions, including room temperature eggs and whisking the cake by hand. The apples are two different sizes – cut in 1/2″ slices and 1/4″ slices – and half of them are sauteed to draw out some of the moisture so that the cake doesn’t get soggy. The result was a tender, delicious cake topped with caramelized sliced apples. The juices from the apples sank down into the cake a little and made it very moist. *Adoring Sigh*

Bret loved it warmed up and topped with a scoop of vanilla ice cream. I liked it both warm and room temperature. I’m so excited to have found this recipe! It will go into the make-again recipe file and be made often.

5 from 1 vote
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Apple Upside-Down Cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hrs 10 mins
 

****Outstanding tender cake topped with juicy, caramelized apple. 

Servings: 8 - 10 slices
Author: Cook's Illustrated Baking Book
Ingredients
  • Topping
  • 2 lbs Granny Smith or Golden Delicious apples, peeled and cored
  • 4 tbsp unsalted butter, cut into 4 pieces
  • 2/3 C light brown sugar, packed
  • 2 tsp fresh lemon juice
  • Cake
  • 1 C (5 oz) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 C (5 1/4 oz) granulated sugar
  • 1/4 C (1 3/4 oz) light brown sugar, packed
  • 2 large eggs, room temperature
  • 6 tbsp unsalted butter, melted and cooled
  • 1/2 C sour cream
  • 1 tsp vanilla extract
Instructions

  1. Grease a 9" round nonstick cake pan, line with parchment paper, grease parchment, and flour entire pan.  Adjust oven rack to lowest position and heat oven to 350 °.

  2. For the topping:  Halve apples from stem to blossom end.  Cut 2 apples into 1/4" thick slices; set aside.  Cut remaining 2 apples into 1/2" thick slices.  Melt butter in 12-inch skillet over medium-high heat.  Add 1/2" thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 5 minutes (do not fully cook apples).  Add 1/4" thick apple slices, brown sugar, and lemon juice and continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer.  Transfer apple mixture to prepared pan and lightly press into even layer.  Set aside.

  3. For the cake:  Whisk flour, baking powder, and salt together in medium bowl.  Set aside.  Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and thoroughly combined, about 45 seconds.  Slowly whisk in melted butter until combined.  Add sour cream and vanilla and whisk until combined. Add flour mixture and whisk until just combined.  Pour batter into pan and spread evenly over fruit.  Bake the cake until golden brown and toothpick inserted in center comes out clean, 35-45 minutes (check at 35 minutes), rotating pan halfway through baking.

  4. Let cake cool in pan on wire rack for 20 minutes.  Run thin knife around sides of cake to loosen.  Place wire rack over pan and, holding rack tightly, invert cake pan and wire rack together.  Lift off pan.  Place wire rack with cake over baking sheet or large plate to catch any drips.  If any fruit sticks to pan bottom, remove and reposition it on top of cake.  Let cake cool completely, about 20 minutes, then transfer to serving  platter and serve.

Recipe Notes

Tips and Stuff:

I used the weights for the ingredients that called for it because I have a really good little scale. The volume is a little different, but if you don't have a scale, it'll still work.

I used salted butter and decreased the salt by a pinch.

When you pick up the pan to put into the oven, remember the apple mixture is still very warm so use a pot holder or cloth to put the cake in.

Mine took the entire 45 minutes to bake.

Refrigerate leftovers if you have any.

Enjoy this wonderful cake!

Fruit Cocktail Cake with Coconut Caramel Icing

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My sister, Glenda, is a wonderful cook.  She’s one of those naturally talented cooks who can throw ingredients together, say “oh, that old thing?” and end up with a masterpiece in home cooking.  I, on the other hand, am cooking-challenged and have to labor and work diligently to make something special.  That’s why when I saw this recipe from Glenda in the family cookbook, I knew it was going to be good.  Fruit Cocktail Cake?  I don’t think I would’ve made it had it just popped up in Pinterest!
Fruit Cocktail Cake with Coconut Caramel Icing
The cake turned out really nicely, with a light spongy texture, and every once in awhile a bite of fruit would come through.  I think next time I would chop up a cup or so of pineapple and throw it in. That would take it to the next level.

The star of the cake, though, is that icing!  It’s so simple to make, but comes out so rich and caramel-y, and is perfect for the not-so-sweet cake.  It was hard not to lick up the remains from the icing pan.  Wonderful stuff.  As you can see, the cake didn’t take long to disappear.  I made the cake on Monday afternoon and this is the pan on Tuesday morning…
Fruit Cocktail Cake with Coconut Caramel Icing2
If you don’t prefer coconut (aka Bret), you can leave it out and you’d still have an outstanding icing.

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Fruit Cocktail Cake with Coconut Caramel Icing
**** From my sister, Glenda. Spongy soft barely sweet cake with a phenomenal coconut caramel icing.
Ingredients
  • Cake:
  • 2 eggs
  • 1 1/2 C sugar
  • 1 (15-16 oz) can fruit cocktail (not drained)
  • 2 C flour
  • 1 tsp soda
  • 1/2 tsp salt
  • Icing:
  • 1 C sugar
  • 1/2 C butter
  • 1/2 C evaporated milk or cream
  • 1 (3 1/2 oz.) can flaked coconut (about 1 1/4 C. loosely packed)
Instructions
  1. Preheat oven to 350 for at least 10 minutes. Beat eggs and sugar till lemon colored. Stir in the fruit cocktail, flour, soda, and salt and mix well. Spoon batter into a greased 9x13" pan and bake for 35-40 minutes. 
  2. Prepare the icing five minutes before the cake is done by combining the sugar, butter and milk in a medium pan. Bring it to a boil over medium heat and boil about 4 minutes. Remove from heat, stir in the coconut and mix well. Pour it evenly over the hot cake and let cool on a rack.
Recipe Notes

Tips and Stuff:
Remember not to drain the fruit cocktail – it needs that liquid in the batter.
I used evaporated milk.
Start checking the cake at 30 minutes by the clean-toothpick method. Mine was done between 30-35 minutes. It will be fairly brown on top.
Although not called for in the recipe, after the cake was baked I poked small holes so the icing would go down into the cake a bit.

Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting

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Wow – where has the time gone!  I missed posting in March and nearly missed April!  It’s been a busy time, but I’ve also not found any recipes that turned out good enough to share….till now.  If you can’t tell, I was craving a little something chocolate.

Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting2
This indeed made the most chocolaty dessert I think I’ve ever had.  The chocolate cake turned out like a brownie cake, except not as dense as a brownie.  The chocolate chips in the cake added a little crunch and, yes, a little more but different chocolate.  The best part, though?  That chocolate buttercream frosting!  It’s silky, rich and just the right consistency for this cake.  I must admit I taste tested a couple of spoons full before frosting the cake.  Never can be too careful, you know.

Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting
This cake definitely needs to be served with a tall glass of cold milk or a cup of hot coffee, and served in smaller than normal slices.  You’ll get your chocolate fix with this cake.  And, oh, that frosting!

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Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting
***1/2 Outstanding frosting on top of a dense, rich chocolate chip cake.  A chocolate-lover's dream!
Ingredients
  • Cake:
  • 8 oz sour cream
  • 1 1/2 C sugar
  • 1 tbsp heavy cream or half-and-half
  • 3 eggs
  • 1 1/2 C flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C unsweetened cocoa powder
  • 1 C chocolate chips
  • Frosting:
  • 1/2 C butter (1 stick), softened to room temperature
  • 2 C powdered sugar
  • 1/2 C unsweetened cocoa powder
  • 3 tsp heavy cream or half-and-half
  • 1/2 tsp vanilla
  • 1/3 C chocolate chips
Instructions
  1. Preheat the oven to 325 degrees.  Spray and flour a 9x5" loaf pan.
  2. In a large bowl, cream together the softened butter and sour cream, then add sugar, blending well.  Add the cream and mix.  Add the eggs, one at a time, mixing well after each one.
  3. In a medium bowl, stir the flour, baking powder, salt, and cocoa powder together until mixed.   Lower the speed of the mixer and add one cup of flour mixture at a time to the butter mixture, blending for a few seconds between each addition.  After all flour is added, mix for 30 seconds.  Put 1 tsp. of flour in a bowl and add the chocolate chips, tossing to coat (this will keep them from sinking to the bottom of the cake).  Then fold the chocolate chips into the batter and stir to distribute the chips evenly.
  4. Spoon the batter into the prepared pan and bake at 325 degrees for 60 to 70 minutes, checking with a toothpick at 60 minutes.  The toothpick should come out fairly clean, but may have a little chocolate on it from the chocolate chips.  Don't over bake!
  5. Cool the cake in the pan for 10-15 minutes, then turn out onto a rack to cool completely.  Don't frost until completely cool, because the frosting is butter-based and will melt.  If you need to frost it more quickly, after turning out the cake, put in the refrigerator till the bottom is cool to the touch.
  6. To make the frosting:  Cream the softened butter and powdered sugar together for a few minutes.  Add in the cocoa powder and blend well (will be thick).  Add 1 tablespoon of cream at a time until your desired consistency is reached (mine was 3 tbsp.).  Frost completely cooled cake and sprinkle remaining chocolate chips across the top.  Refrigerate the leftover cake.
Recipe Notes

Tips and Stuff:
Be sure and test the cake at 60 minutes.  I overcooked mine a bit and the bottom and sides were a little tough.
You can either put a giant thick layer of frosting just on top of the cake or frost the entire cake.  It makes a ton of frosting, so it’s up to you.