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Saudi Arabia

Ingredients

Cake:
2 Tablespoons Afia sunflower oil( to oil pan )
195 g Sesame seeds
230 g Flour
3 Teaspoons Baking powder
1 Teaspoons Salt
6 large Egg Yolks, room temperature
105 g Tahini + 2 1/4 Teaspoons
300 g Sugar
¾ cup Afia sunflower oil
Meringue:
9 large Egg Whites, room temperature
¼ Teaspoons vinegar
9 Tablespoons Water
75 g Sugar
Glaze:
1 cup powdered Sugar
½ Teaspoons Vanilla extract
1 Tablespoons Tahini
2 Tablespoons Milk

How to prepare

  • For cake, preheat oven to 180c. Lightly brush cake pan with oil.
  • Pour sesame seeds into pan and gently shake and tilt pan to coat bottom and sides, pat out any excess. Sift flour, baking powder, and salt into a medium bowl.
  • In separate bowl Whisk egg yolks, tahini, oil, sugar, and 9 Tbsp room-temperature water to combine. Add dry ingredients and whisk well; set batter aside.
  • whisk egg whites and vinegar in the bowl of stand mixer on medium speed just until foamy bubbles appear, about 15 seconds.
  • With the motor running, sprinkle in remaining sugar gradually, beating 15–20 seconds after each addition to incorporate before adding more. Beat until meringue is glossy and stiff peaks form.
  • Using a rubber spatula, add 1/3 of meringue to reserved batter and fold until just streaky, taking care not to deflate meringue. Repeat two more times until no streaks remain. Immediately scrape batter into prepared pan and lightly tap pan on counter to evenly distribute and even out size of bubbles.
  • Bake until a tester inserted into the center comes out clean and top is puffed and bounces back when gently pressed, 30–35 minutes.
  • For tahini glaze in a small bowl whisk all ingredient until creamy and glossy. When cake is baked Immediately invert cake onto a wire rack, peel away parchment round, and turn right side up.
  • Let cool Invert cake onto a cake or other large plate so sesame crust is on top. Drizzle with tahini glaze and serve.

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