Cocoa and tahini cake

The cocoa powder flirts with the sesame paste and from the blending of the 2 mixtures, one mild and the opposite darkish, a superlative marbled cake is born.

Elements

Candy pastry For approx. 10 items

for 1 cake mildew of 25 cm

butter and flour for the mildew

200 g butter, delicate

200 g of sugar

1 pinch of salt

three eggs

220 g of flour

2 teaspoons of baking powder

ca. 1.5 l of milk

2 tablespoons of cocoa powder

80 g of tahini

powdered sugar for garnish

How one can proceed

Preparation:

ca. 20 minutes

Cooking within the oven:

ca. 1 hour

Cooling down

Whole time:

2 h 5 min

Warmth the oven to 180 ° C. Butter and flour the mildew. Froth the butter with the sugar and salt for approx. 5 minutes. Incorporate one egg after one other. Combine the flour with the baking powder and add to the dough by spoonfuls. Incorporate the milk. Divide the dough in two. Combine one half with the cocoa powder, the opposite half with the tahini. Distribute the 2 doughs within the mildew, alternating approx. three tablespoons at a time. Bake the cake within the middle of the oven for approx. 1 hour. Run the cooking check. Take away the cake from the oven, let it cool and embellish with icing sugar. You may be interested to read lentil cappuccino recipe/ healthy yogurt cake recipe/ Belgian endive salad recipe.

Helpful ideas

Earlier than baking the cake, sprinkle it with sesame seeds.

Take a look at cooking: insert a knitting iron or a wood toothpick within the middle of the cake. In case you take out the clear toothpick with none traces of dough, the cake is cooked.