Chocolate Tahini Rum Cake

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READY IN: 35mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 degrees centigrade.
  • Prepare the 24cm baking pan. Brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper. It can then be folded and poured back into the sugar canister.
  • In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
  • Add rum, orange juice and combine, then add icing sugar.
  • Melt the chocolate in the microwave or in a double boiler and add to the mixture.
  • Finally add the flour and a heaped teaspoon of baking powder and combine with the whisk. It will become quite thick with the addition of the flour.
  • Pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
  • Turn out onto a wire rack and cool. Serve slightly warm with whipped cream.
  • Note: that it will not rise so the pan should be full to the top. Also, the sugar coating makes the outside of the cake crunchy and sweet.
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