Caramelised white chocolate, burnt butter and tahini cake
- A challenge
- March 2018
- Serves 20
- Hands-on time 1 hour 40 min, oven time 1 hour 20-25 min, plus chilling
”Caramelised white chocolate reminds me of the Caramac bars I enjoyed as a child. The sweetness lends itself to more bitter notes, and after playing around with a few things (including Marmite – unsuccessfully) I discovered that tahini’s nuttiness was just right.” – John Whaite
- 39.6g (20.1g saturated)
- 76.5g (62.7g sugars)
This cake is best on the day it’s baked but you can wrap the sponges in cling film and freeze for up to a month.
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