Chocolate Tahini Rum Cake – a delicious recipe with tahini, icing sugar, flour, chocolate couverture, dark rum, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 degrees centigrade.
2
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.
3
In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
4
Add rum, orange juice and combine, then add icing sugar.
5
Melt the chocolate in the microwave or in a double boiler and add to the mixture.
6
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.
7
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.
8
Turn out onto a wire rack and cool. Serve slightly warm with whipped cream.
9
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.
849
kcal
Calories
16
g
Fat
166
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 300 g tahini, 300 g icing sugar, 300 g plain flour, 200 g dark chocolate couverture (with 55% cocoa), and more.
Yes, Chocolate Tahini Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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