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Home Life Eating and Drinking Practical tahini pie recipe

Practical tahini pie recipe

If you're an unruly tahini and chocolate lover like me, it's not a job that you're not crazy about this cake!  Hats off to the moot, soft texture of the cake, the harmony of its cream with tahini and the flavour the pair reveal.

Ingredients for Cake

350 g (1+3/4 cup) granulated sugar

245 g (1+3/4 cup) flour

100 g (1 cup) cocoa

1 teaspoon salt

6 g (1 and a half teaspoons) baking soda

10 g (1 and a half teaspoons) carbonate

2 eggs (at room temperature)

240 g (1 cup) milk (at room temperature)

1 tablespoon vanilla

54 g (1/4 cup) oil

160 g (1/2 cup) tahini

180 g (3/4 cup) boiling water (1 tablespoon powdered nescafe added to it)


-Start heating your oven at 180 degrees.

-Grease a mold (or debt) measuring about 20x30 cm with softened butter and paste oily paper into it so that it overflows slightly from the edges. (If you do not have a mold suitable for these dimensions, you can also make it in a different size mold so that your cooking time changes)

-In a large bowl, blend flour, sugar, cocoa, salt, carbonate and baking powder.

-In a whisk, mix the eggs, milk, vanilla, oil, tahini and coffee. Add the dry mixture and just beat and stop until they mix with each other.

-Pour into the mold you have prepared and cook for 35-40 minutes until slightly damp when you dip toothpipes in the middle.

-Remove from the oven and leave to cool. When it is completely cool, start preparing its cream.

Ingredients for Cream

230 g (1 cup) butter (softened at room temperature)

160 g (1/2 cup) tahini

240 g (1 and a half cups) icing sugar (you can reduce sugar according to your palate)

A pinch of salt

A pinch of cinnamon

1 teaspoon vanilla

33 g (1/3 cup) cocoa (for half the cream, you need to increase the amount of cocoa to make it all cocoa)


-Beat the butter and tahini for about 2-3 minutes until they turn brown and fluffy.

-Add the icing sugar little by little and continue whisking for another 1-2 minutes. Add the vanilla, salt and cinnamon.

-Take half the cream to another bowl and add the cocoa, whisking.

-Spread your two-color cream on your completely cooled cake with spatula and decorate it with cake ornaments. (If you spread the cream before your cake cools, it will melt because it is butter-based, take care of it)

-You can serve it by slicing it, keep it at room temperature. :

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