This duo of flavours may seem scandalous in the dessert world, but what an enticing scandal it is! The smooth and mysteriously dark black tahini takes on another character when it hooks up with the fiesty ginger. A pop of red is just what’s needed to complete the drama. I could say more, but you will just have to try these for yourself.
The sequence of events that led to my latest cake experiment went along these lines: I bought a bottle of black tahini, with no particular plan in mind, just because it seemed like something a foodie should have. The idea of black tahini frosting presented itself at a completely random moment, as is prone to happen in my mind. I proceeded to make said frosting, again with no plan in mind, for the sake of appeasing my curiosity. Several spoonfuls of buttercream later, Mr taste-tester and I agreed on a spicy ginger cake (he did suggest Chinese 5-spice, but I will leave that for another day).
Ginger Slice with Black Tahini Frosting
Makes 16 squares
For the cake: (adapted from Liv for Cake)
- 115 g butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 cup buttermilk
For the frosting:
- 125 g butter
- 250 g icing sugar
- 3-4 tbsp black tahini (available at health stores, or use regular tahini)
- Raspberries to garnish, optional
For the cake:
- Pre-heat the oven to 180°C and grease and line a 20 cm square tin.
- Cream the butter and sugars in a stand mixer with the paddle attachment, till light and fluffy.
- Add the eggs, one at a time, making sure each is completely mixed in before adding the next.
- Sift together the flour, baking powder and spices. With the mixer on low, add the dry ingredients, alternating with the buttermilk. Mix briefly until everything is combined.
- Pour into the prepared pan, and bake for 20 – 25 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely before frosting.
For the frosting:
- Beat the butter in the bowl of a stand mixer till light and fluffy.
- Add the icing sugar, a tablespoon at a time, and beat till everything is combined.
- Beat in the tahini. Adjust the amount to get the colour and taste you want.
- Frost the cooled cake, then cut into squares and top each square with a raspberry.