Tahini cake with coffee caramel from The Guardian Feast supplement, October 10, 2020 (page 17) by Benjamina Ebuehi

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Notes about this recipe

  • FJT on May 28, 2021

    Outstanding recipe. I didn't make the cream cheese icing as I didn't think it needed it; instead I used the salted caramel as a drizzle, piercing the cake and spooning it over whilst still warm. I added slightly more salt to the caramel than stated and would do that again. The cake took a lot longer to cook than stated - about 50 mins at 170 fan, rather than 30-35 mins.

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