Tahini Chocolate Bundt With Tahini Frosting & Sesame Brittle
Prep time: 
Cook time: 
Total time: 
Serves: 1 Cake
  • **For the cake**
  • 350g light brown sugar
  • 250g plain flour
  • 75g cocoa powder (and extra for dusting)
  • 2 tsp bicarb of soda
  • 1 tsp baking powder
  • 2 eggs
  • 250ml buttermilk
  • 250ml strong coffee (I used instant)
  • 100ml vegetable oil
  • 75g tahini
  • **For the Sesame Brittle**
  • 100g caster sugar
  • 50g sesame seeds
  • **For the Brown Sugar Tahini Glaze**
  • 190g icing sugar
  • 60ml milk
  • 75g tahini
  • 1 tsp vanilla extract
  1. Pre-heat your oven to 180°C(160°C fan assisted). Grease a large bundt tin, I use spray oil, making sure you have good coverage. Lightly dust this with cocoa powder, knock out any excess.
  2. Mix together the dry ingredients; sugar, flour, cocoa powder, bicarb and baking powder in a large bowl. Whisk out any large lumps.
  3. In a separate large bowl whisk together the eggs, buttermilk, coffee, oil, tahini and vanilla extract.
  4. Make a well in the dry mixture and pour in the wet.
  5. Whisk together until you've got a smooth, lump free, batter. Keep it brief though, you don't want to overmix.
  6. Pour into the prepared tin and place in the center of the pre-heated oven on a baking tray.
  7. Bake for 45-50 minutes. A skewer inserted into the middle of the cake should come out clean.
  8. Allow to cool in the tin for about 10 minutes before turning out onto a wire rack.
  9. While it's cooling, move on to the brittle.
  10. Line a baking tray with grease proof paper and place the sugar in a small pan over a medium heat.
  11. Heat until melted, and keep going until it's caramelised and darkened.
  12. Add in the sesame seeds and quickly stir.
  13. Pour out onto the prepared baking sheet and spread with a rubber spatular until it's thin.
  14. Leave to set, this will take at least 10 minutes. Break into shards.
  15. For the glaze, simply beat all of the ingredients together until smooth. If it's a little runny then add a bit more icing sugar.
  16. Pour evenly over the cake, making sure there's a good spread as it runs down.
  17. Cover with shards of the brittle and serve.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/tahini-chocolate-bundt-with-tahini-frosting-sesame-brittle/