Herb-infused buttercream frostings, tea-infused naked cakes– the baking community (aka my Instagram and Pinterest feed) is truly inspired these days and I’ve been itching to try my hand at some outlandish, but tantalizing combination.
With an abundance of fresh rosemary right outside my door, that one was a no-brainer. Tahini on the other hand, I had some reservations about. Sure, mixed into a salad dressing or stir-fry it’s great, but a dessert? That was uncharted territory for me.
Yet, it only took one swipe of the cake batter for me to know it was definitely a good choice. The bitter chocolate flavors swirled with the smooth, savory sesame to create something irresistible. That first lick of batter was far from my last. 😉
- 1 3/4 cups cooked quinoa
- 1/4 cup almond flour
- 1/2 cup full fat coconut milk
- 4 eggs
- 2 tsp vanilla extract
- 1/2 cup (1 stick) melted butter
- 2 Tbsp tahini
- 3/4 cup sugar
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1/4 cup milk
- 1 Tbsp fresh rosemary
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 tsp tahini
- 3 cups powdered sugar
- Preheat the oven to 375 degrees F and grease two 9″ rounds.
- Add the coconut milk, eggs and vanilla to the food processor. Pulse ingredients until smooth.
- Mix in the quinoa, melted butter, and tahini, process thoroughly.
- In a small bowl, whisk together dry ingredients and add to the food processor and combine until smooth.
- Pour the batter evenly into the prepared pans and bake for 25-28 minutes.
- For the frosting, warm milk in a sauce pan over medium heat and add rosemary. Simmer for 2-3 minutes then strain out the rosemary.
- Beat butter until creamy, then add milk, vanilla, and tahini and mix until evenly combined.
- Slowly mix in powdered sugar (and more milk if needed) until you reach the consistency you desire.
- Once the cake has completely cooled, frost and garnish with additional rosemary.