Mini tahini cakes with sesame seed brittle

Soft, sweet, delicious tahini cakes. They particular flavor comes from the addition of sesame paste. Garnished with a simple white chocolate icing and a homemade sesame seed brittle. These original and sweet dessert not only melt in your mouth but has a surprising particular shape and fragrant aftertaste.

Mini tahini cakes with sesame seed brittle

Mini tahini cakes with sesame seed brittle – amazing small cakes with delicious sesame aftertaste.

Course sweets and desserts

Cuisine vegetarian

Keyword chocolate, Christmas, sesame, tahini, white chocolate

Prep Time 30

Cook Time 30

Total Time 1

Servings mini cakes

Calories 121kcal

Ingredients

Tahini cakes

100 g tahini
3 tbsp sesame seeds mixed black and white
1 egg at room temperature
150 g brown sugar
1 tsp vanilla extract
50 g olive oil
120 ml milk at room temperature
140 g all-purpose flour
1 tsp baking powder
100 g white chocolate
2 tsp tahini

Sesame seed brittle

50 g white sugar
50 g white and black sesame seeds
0.5 tbsp water
1 drop about 1/4 tbsp of liquid honey

Instructions

Instructions Mini tahini cakes with sesame seed brittle

For this recipe I used Silikomart silicone moulds. The mould is velvety to the touch and with well-defined details. At first I feared that the cakes would not come out of from the mould without any damage and because of that I spread some of them with olive oil. I could not be more wrong… They came out just perfect, even from those I have not greased with oil. All you have to do is wait until they are completely cold and then flip the mould and push them out with gently but with determination.
Mix sugar, tahini, vanilla extract and oil an a bowl. Add egg and whisk, then combine milk and mix again.
Then add sifted flour and baking powder and mix with the whisk briefly until the flour is incorporated. Finally stir in sesame seeds.
Fill each silicone mould with preppared batter about 1/2 in height. Bake in the pre-heated static oven at 175 °C for about 30 minutes. Once baked take them out of the oven and once completely cold remove from the mould. To do so, you shouldn’t pull them, instead push the bottom of each mould until they get out.
Prepare the glaze by melting white chocolate mixed with 2 teaspoons of tahini over a water bath. Dip the cakes in prepared glaze and set aside to cool down completely.

Instructions sesame seed brittle

In a small pan add white sugar and water. Mix and then bring to a boil without stirring. Once the melted sugar becomes golden color turn off the flame, combine honey, mix and add sesame seeds. Now you have to work fast because the mixture hardens in a few minutes. Move the mixture onto a sheet of baking paper, cover it with a second sheet of baking paper and flatten into desired thickness with the rolling pin. Remove the brittle from the baking paper and cut it into desired shapes using a sharp knife.
Garnish mini tahini cakes with sesame seed brittle and serve.