Tahini and Chocolate Condensed Milk Cake

This is based on an Indonesian Kek Lapis recipe, layer upon layer of pillowy condensed milk cake batter, with each layer grilled before the next is added. I loved the sound of the batter, but I didn’t have the time, or the back muscles, to do that, so the idea of turning it into a zebra or marble cake was hatched. One dark layer, one light.

I wanted to use tahini in the lighter coloured batter, as it is one of my favourite flavours, and that is also a natural partner with dark chocolate, so lots of cocoa powder went into the other batter. Yes, it can all get a bit messy, but man, licking the (very large) bowl is pretty essential with this one.

All ingredients must be at room temperature

1 x 9.5″ x 9.5″ x 2.5″ square tin, well lined with non stick baking parchment. Leave enough hanging over the edges so you can lift the cake out with it.

Oven temp of 180C fan

You will also need a very large bowl, a medium bowl,  and either a stand mixer, a good electric hand whisk or serious forearms.

10 medium eggs, room temperature (Yes, 10)
16oz/454g of room temperature margarine for baking or very soft butter (yes, good baking margarine is fine here)
Half a can (200g) of sweetened condensed milk
200g light Cypressa tahini
1 cup of golden caster sugar
2 cups of plain flour (plus a few extra tablespoons if the batter curdles)

Light Layer
2 teaspoons of vanilla
1 tsp cinnamon extract

Dark Layer
5 teaspoons sifted cocoa
2 teaspoons of vanilla extract
1 tsp coffee extract
1 tsp rose extract

Bowl 1:
Put all the eggs in first and whisk until fluffy. Then add the flour and sugar. Whisk on high speed until everything is fluffy and billowy.

Bowl 2:
Beat the margarine, condensed milk and tahini together until well mixed, light and creamy. Try not to eat this with a spoon.

Pour the contents of Bowl 2 into Bowl 1, and then whisk the whole lot on high speed until it is all combined, light and creamy. It will expand somewhat.

Take out half the mixture and put it into a clean bowl or large jug. Add in the cocoa, coffee, vanilla and rose extracts to this bowl. Fold them all in really well with a spatula.

To the lighter mix, add the cinnamon and vanilla extracts.

Take a ladle of dark mix and pour in into the centre of the lined tin.

Then pour a ladle of light on top of that.

Repeat until all the mixes are used up.

Swirl a pattern into the top with a skewer if you wish.

Bake for 45-50 minutes, then test with a toothpick to see if the middle is done.

If not, put it back in for 10 minutes and check again.

If you think the top is getting too dark, pop a piece of foil on it.

Leave the whole cake to cool in the pan before lifting it out.

Cut into thin slices when cool.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s