tahini-date tres leches cake
for the tahini obsessed
Indulge in a tantalizing blend of flavors with my Tahini-Date Tres Leches Cake, a delightful twist on the beloved classic dessert, perfect for Ramadan iftars. This luxurious creation marries tahini's rich nuttiness with dates' natural sweetness, resulting in a moist and comforting cake that promises to captivate your senses. Immerse yourself in the velvety texture of three milks delicately infused into every sponge layer, offering a heavenly melt-in-your-mouth experience with each bite. Whether it's a special occasion or a moment of pure indulgence during Ramadan, savor the unforgettable fusion of flavors in every slice of our Tahini-Date Tres Leches Cake—an extraordinary culinary journey where tradition meets innovation.
Ingredients
For the Cake:
8 ounces of Medjool dates; pitted
1 cup of boiling water
1 tsp baking soda
7 tbsp unsalted butter, softened
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the Milks mixture
1 cup milk
3/4 cup evaporated milk
1 can sweetened condensed milk
2 tbsp tahini
Method:
preheat oven to 350 degrees Fahrenheit
Add the Medjool dates, water, and baking soda in a bowl. Let it sit for 10 minutes until the dates are softened.
Add the date mixture, softened butter, brown sugar, eggs, and vanilla extract to a large mixing bowl. Whisk until smooth.
Then add in the flour, baking powder, and salt. Combine together until a thick batter forms.
Line an 8x8 square pan with parchment paper or butter to avoid sticking.
While the cake bakes, make the milk mixture.
Add the evaporated milk, milk, tahini, and sweetened condensed milk. Mix until well combined.
Once the cake is done, immediately poke holes into it. Do not poke to the bottom.
Pour the milk mixture on top of it, cover and refrigerate for 4 hours or overnight.
Top with whipped heavy cream and garnish with crushed pistachios. Enjoy <3
Let them eat cake🍰