Tahini-blueberry Sheet Cake with Strawberry Buttercream

 
yield12 portions

Perfect for a graduation party or summer cookout, this impressive dessert offers the ease and crowd-friendly factor that we associate with a sheet cake, as well as a delightful twist of creativity and surprising vibrancy with the incorporation of tahini and fresh berries. If you have a jar of the trendy sesame seed paste hanging out in your pantry, trust usβ€”it’s high time to go beyond hummus and welcome it into your dessert life. Tahini lends a delicious toasty quality to the tender cake while fresh blueberries dotted throughout the batter balance this nutty depth with their bright, juicy sweetness. A simple strawberry buttercream ties everything together and makes for a low-effort, eye-catching presentation.

What you will need

2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon table salt

1/4 teaspoon ground cardamom

2 1/2 cups (about 10 5/8 oz.) all-purpose flour, plus 1 Tbsp., divided

1 cup whole buttermilk

1 cup tahini (sesame paste)

3/4 cup water

1/2 cup (4 oz.) unsalted butter, melted

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups fresh blueberries

1 cup (8 oz.) unsalted butter, softened

6 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon table salt

3 tablespoons whole milk, divided

1/3 cup chopped fresh strawberries

(Nutritional facts 378 calories, 9.71 g fat, 72.3 g carbohydrates, 2.85 g protein, 76 mg cholesterol, 213 mg sodium)

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