Originally a cupcake recipe, I made this as a loaf cake and thought it was great. The original recipe has oil in it, which I omitted by accident, but I don't think you need it with the amount of tahini. If you are super on the ball, once the cake has set but before baking is over, topping with sesame seeds would be very lovely.
Yield • 24 cupcakes (or one loaf cake!)
1 1/2 granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 large eggs
1 cup milk
6 tablespoons of tahini
1 tablespoon vanilla
3/4 cup plus 2 tablespoons boiling water
1. Preheat convection oven to 350 degrees or conventional oven to 375 degrees.
2. Whisk together eggs, milk, tahini, vanilla, sugar, cocoa powder, baking powder, baking soda. Add flour and salt. Whisk in boiling water just until combined. The batter will be watery.
3. For cupcakes: Pour batter into two 12-cup muffin tins fitted with paper liners, filling the cups barely half full. Bake until a tester inserted into a cupcake comes out clean, 22 to 25 minutes in a convection oven or 25 to 30 minutes in a conventional oven. Cool in pan 10 minutes; remove to a wire rack to cool completely.
For loaf: Alternatively, bake in greased loaf pan until a knife pulls out clean. About 45-55 minutes.
Note: I will try this again with less cocoa, more tahini.
Adapted from an adaptation of a recipe from New York's Magnolia Bakery.
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