Vanilla and Tahini Loaf Cake
Before I fall asleep, I like to think and plan about my next meal. I think of what I have in the fridge, freezer, pantry, and what concoction I could come up with. I remember I had a tub of sour cream that needs using. I hate wasting food. I love sour cream. That and a bowl of tortilla chips, is a food group to me. But I was also in the mood or a quick bake.
My mind palace wanders around the pantry and I came across one of my staple ingredients, tahini. That creamy, rich, clay-like sesame paste. It is a crucial component in hummus, which I make often. I also like using tahini in dressings for salads and noodles. And not long ago I baked a cake that used tahini in its icing along with white chocolate and it was utterly scrumptious.
This is how my vanilla and tahini loaf cake came about. It is a fantastically tender cake, perfect for anytime of day. Whenever I bake a loaf cake, I tend to have it for breakfast for some reason. This particular one is heady with sweet vanilla and tahini. By itself, tahini can be quiet strong and slightly bitter. The tahini here though isn’t over-powering but you can definitely taste its nutty, sesame flavour.
It is a very easy cake to make. I did use a free-standing mixer, but honestly, there’s no need to. It’s just a matter of mixing the wet ingredients and combining it with the dry ingredients, that simple.
For my lemon ricotta loaf cake, I use a packet of lemon pudding mix to impart flavour to the dry ingredient; and actually the corn starch in the pudding mix also helps with the texture of the crumbs, making it really tender. So, naturally with the vanilla cake here, I use a packet of vanilla pudding mix.
I keep my tahini at room temperature. So with just a quick stir, it’s ready to use. But if you happen to keep your in the fridge, make sure it comes to room temperature before using, so it will mix smoothly with the rest of the ingredients.
The batter of the cake is rather wet, but that’s a good thing, it makes the cake… for a lack of better term… moist. I bake the cake at a slightly lower temperature at 160 C or 325 F, for a longer period of time. Every oven is different, so it’s important to check. Just make sure a cake tester comes out completely clean, then you know it’s done.
If I may suggest, when the cake is completely cold, slice neither thin nor thick and put them in a toaster as you would make your morning toasts. When it is beautifully golden, spread generously with soft butter and/or your favourite fruit jam. You’re welcome.
Stay safe and healthy, x.
Vanilla and Tahini Loaf Cake
Makes 1 loaf
- 225 gr sugar
- 3 large eggs
- 100 gr vegetable oil
- 100 gr tahini
- 125 gr sour cream
- 2 teaspoons vanilla extract
- 220 gr plain flour
- 1 packet / 96 gr vanilla pudding mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 60 ml whole milk
- 2 tablespoons white sesame seeds
Preheat the oven to 160 C and grease and line a loaf tin with baking parchment, and set aside.
In a mixing bowl, add the sugar, eggs, vegetable oil, tahini, sour cream and vanilla extract. Mix with a paddle attachment until everything is smooth and well combined.
In another bowl, sift all the dry ingredients then add them to the mixing bowl. Mix until just combined. With the motor running on low, pour in the milk. With a spatula, give everything one last mix by hand, ensuring nothing sticks to the bottom or the sides of the bowl.
Pour the batter into the tin and smooth the top lightly. Sprinkle the top liberally with the white sesame seeds. Bake for 65–75 minutes, or until a cake tester inserted to the centre of the cake comes out clean.
Let cool for 10–15 minutes before taking the cake out of the tin to cool completely. Serve the cake with the beverage of your choosing. Keep any leftover cake in an airtight container at room temperature. This will stay lovely and moist for a week.
