Chocolate tahini cake with tahini frosting.

Chocolate tahini cake with tahini frosting.

I should have named this revenge cake rather. I made this cake after I read my future cousin in law’s page and she was baking yet again. Such a copy cat!!!

I feel like I went from being the first of the trio of cousins that were born to being the one that got left behind. The aunty that everyone gets warned about not to turn into.

When I was in school and growing up, everyone had the idea that life wouldn’t be complete if you weren’t married and had kids my 30. I believed that lie for a while, and then I joined the working world and discovered the wonderful world of what you can buy online and getting married and having a family and being hemmed in was forgotten.

Till Rags died and all us cousins were together at the funeral and I saw just how off the beaten path I went. Not that I am complaining, but I do have that competitive streak in me that will not be quiet anymore.

Anyway one cousin, has two degrees, studying towards a doctorate and is a lecturer while starting up his company’s new premises, (he blocked me on watsapp, so I blocked him back), the other one has 5 children and a degree, another walked straight off the graduating stage and into a senior accounting position and also has a serious girlfriend, the other one, also has two degrees, his own restaurant with farm attached and recently got engaged, I found this out via Instagram. And then there is me.

I barely have time to brush my hair in the morning, I eat breakfast in the car on the way to work. I am always somehow wearing a layer of Leo’s hair on my, my car is covered in bird poo and the interior has Leo’s fur covering it. I have one degree, that didn’t allow me to walk straight into a job. I am single, no children and not engaged and all I seemed to have done with my life is get fat and fatter.

LOL I am not complaining. I do not have the patience to deal with children and my parents have raised me to be independent and there is zero way I am explaining to a man my online shopping addiction. Not in this life time.

But I am human and when you go to a funeral and everyone is talking about their plans and I am in the kitchen eating cake, my mind does wonder, where the hell did I take a left instead of a right???

At least I have my baking right? WRONG. The cousin, who recently got engaged and has a restaurant/ farm ( no names mentioned, as his father is paranoid about people snooping), his fiancé has taken up baking. I mean seriously can’t they just leave something for me to be good at?

My mother keeps liking her stuff on instagram ( highly annoying, whose side is my mother on here?) , me well I beat my frustration into cake batter and pray that I don’t overbeat the batter and that the next time she bakes it will flop. Again, I am not going to lie. I am human. I mean, hello. She is a seasoned world traveler, a lawyer with her own law firm, zero percent body fat and a tattoo, does she really need to add baking to her list???

The last thing that she baked was cookies, seeing as I didn’t have chocolate chips on hand, I decided to make a cake. A lot of whisking and beating, which meant a lot of frustration, would be worked out.

And it also gave me a use to finally use the bottle of tahini paste that was slowly creating an oil ring in the cupboard.

My parents had no idea what tahini was, I tried explaining so I took a short cut and said it was like peanut butter, not sure if I was right or wrong, but it satisfied them and they couldn’t stop complementing me on how light and fluffy it was. Of course it would be, I whipped the living daylights out of it and then whipped it some more for good measure.

All I all, this cake was delicious. The original recipe is from Molly Yeh and it contained eggs, I just converted it into an eggless one by using vegan eggs.

At least I have my crocheting!!! Well for now anyway, who knows tomorrow I might just see on instagram that someone in the family crochets 8 blankets a day. Watch this space for revenge cake number 2.

Ingredients for the cake batter:

  • 1 ¾ x cup castor sugar.
  • 1 ¾ x cup cake flour, sifted.
  • 1 x cup cocoa powder, sifted.
  • 1 ½ x tsp salt.
  • 1 ½ x tsp baking powder.
  • 1 ½ x tsp bicarbonate of soda.
  • 2 x large eggs or 3 vegan eggs.
  • 1 x cup milk.
  • 1 x tbsp. vanilla essence.
  • ¼ x cup vegetable oil.
  • ½ x cup tahini paste.
  • ¾ x cup boiling water.

Ingredients for the frosting:

  • 1 x cup butter, room temperature.
  • ½ x cup tahini.
  • 2 x cups icing sugar, sifted.
  • 1/8 x tsp salt.
  • ¼ x tsp cinnamon powder.
  • 1 ½ x tsp vanilla essence.

Method for the cake:

  • In a bowl, whisk together the castor sugar, cake flour, cocoa powder., salt, baking powder and bicarbonate of soda.
  • In a separate bowl, whisk together the eggs, milk, vanilla essence, vegetable oil, tahini paste and boiling water.
  • Pour the wet ingredients into the dry ingredients and whisk till well combined and nice and smooth.
  • Pour into a greased square baking tin.
  • Pop into a preheated oven and bake and 180 degrees for 30 – 35 minutes or until the cake tester comes out clean.
  • Allow the cake to cool for 15 minutes in the tin, before turning out onto a cooling rack and allow to cool completely before icing.

To make the frosting:

  • Whisk together the butter and tahini paste till well combined.
  • Add the salt, cinnamon powder and vanilla essence and milk.
  • Gradually whisk in the sifted icing sugar.
  • Whisk till well combined and nice and smooth.

Tell me what you think of this recipe