Tahini Blueberry Cake
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recipe by Ezgi Polat
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- Total Time
- 1hr 10mins
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- Serves
- 8
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- Calories
- 586
User generated recipes have not been re-tested by Kenwood.
recipe updated Apr 14, 2023
Ingredients
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- Butter
- 175 g
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- Egg
- 3
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- Espresso
- 110 ml
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- Butter
- 60 g
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- Caster sugar
- 175 g
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- All purpose flour
- 160 g
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- Baking powder
- ½ teaspoon
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- Salt
- 1 pinch
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- Blueberries
- 100 g
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- Icing sugar
- 240 g
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- Tahini
- 30 g
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- Cream cheese
- 150 g
Tools
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Oven
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Kenwood Chef
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Medium bowl
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Round pan - 20cm (8")
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Serving plate
Step preview
- Preheat an oven to 170ºC
- Line the round pans with parchment paper and set aside
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix until smooth - 5 minutes, speed 3
- Add eggs while the machine is running - 2 minutes, speed 1
- Sift in the ingredients
- Mix - 30 seconds, speed 1
- Then add the ingredients
- Mix - 30 seconds, speed 1
- Divide the batter between the 2 round pans
- Top both the pans with the ingredient
- Bake - 20-25 minutes, 170°C
- Remove from the oven and let cool
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Whisk until creamy - 2 minutes, speed 3
- Then add the ingredients
- Whisk until combined - 2 minutes, speed 1
- Place one sponge onto a serving plate
- Spread the filling on top of the first sponge and then place the second sponge on top
- Add the ingredients into a medium bowl and mix until combined
- Spread the icing over the top of the cake
- Chill in the fridge before serving - 30 minutes
- Serve