This deliciously nutty Walnut Cake with Tahini is very quick and easy to make. It is flavoured with toasted walnuts, tahini and sesame seeds.
For the cake:
- 125 g (4.5 oz) butter
- 175 g (6 oz) caster sugar
- 2 eggs
- 175 g (6 oz) self-raising flour
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt
- 50 g (2 oz) walnuts
For the icing:
- 50 g (2 oz) butter
- 100 g (4 oz) icing sugar
- 1 tablespoons tahini
- 10 g (0.5 oz) sesame seeds
- 25 g (1 oz) walnuts
- Set your oven to 180 degrees centigrade or Gas Mark 4.
- Dry fry all the walnuts – the 50 g for the cake and the 25 g for decoration – in a small frying pan. Stir to ensure that the do not burn. When they are brown and toasted, remove from the pan, roughly chop them and set aside to cool.
- Dry fry the sesame seeds that you will use for decoration, following the same method, and set aside to cool.
- Grease a 450 g loaf tin and line the bottom with baking parchment. Alternatively, use a baking parchment loaf tin liner.
- Cream the butter with the sugar. This is much easier if the butter has been left out of the fridge for at least an hour and is at room temperature.
- Gradually add the eggs to the butter and sugar mixture. If it looks as if it is going to curdle, add some of the self-raising flour.
- Once the eggs have been incorporated add the rest of the self-raising flour.
- Stir in the tahini and Greek yogurt.
- Add 50 g of the chopped, toasted walnuts.
- Spoon the cake mixture into your prepared loaf tin.
- Put the tin in the oven and bake for 45 minutes.
- Remove the cake from the oven and allow to cool completely.
- Make the butter icing by beating the butter with the icing sugar. This is much easier if the butter is at room temperature. Add the tahini and beat to combine.
- Spread the icing over the top of the cake. Sprinkle with the roasted sesame seeds and the remaining roasted chopped walnuts.
Keywords: walnut cake, tahini cake