Olive Oil Sheet Cake With Salty White Chocolate Tahini Frosting

Posted on

Olive Oil Sheet Cake With Salty White Chocolate Tahini Frosting

Course Dessert


For the Cake:

  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups buttermilk
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon
  • 5 large egg yolks at room temperature
  • 1 large egg at room temperature
  • 1/2 cup olive oil

For the Frosting:

  • 3/4 cup white chocolate chips
  • 1/3 cup tahini
  • 1 1/2 teaspoons Morada salt or fine sea salt
  • 1 stick unsalted butter softened
  • 1 cup organic powdered sugar sifted

For Decoration:

  • Fresh fruit or berries
  • Edible flowers or leaves
  • Sprinkles
  • Morada salt


Make the Cake:

  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick spray and line it with parchment paper.
  • In a medium bowl, sift together flour, almond meal, baking powder, baking soda, and salt.
  • In a separate bowl or large liquid measuring cup, whisk together buttermilk, vanilla, and lemon zest.
  • In the bowl of an electric mixer, beat egg yolks, egg, and sugar on medium speed until light and fluffy (about 5 minutes). Slowly add olive oil and continue beating for another 5 minutes.
  • Add half of the dry ingredients, mixing just until combined, then add half of the buttermilk mixture. Repeat, scraping down the sides of the bowl as needed. Stir the batter by hand to incorporate any ingredients at the bottom.
  • Pour the batter into the prepared pan and bake for 25 minutes. Let the cake cool completely in the pan on a wire rack.

Make the Frosting:

  • In a medium heatproof bowl set over simmering water, melt tahini and white chocolate chips, stirring until smooth. Stir in Morada salt or sea salt. Chill the ganache for about 40 minutes until set but scoopable.
  • Add the set ganache to the bowl of an electric mixer with softened butter. Beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl, then add sifted powdered sugar and vanilla extract. Beat for an additional 30 seconds. Taste and adjust salt if needed.

To Assemble:

  • Invert the cooled cake onto a cutting board or cake board if desired.
  • Spread the frosting on top using a spoon, offset spatula, or butter knife, creating a rustic swoosh pattern.
  • Decorate with fresh fruit, edible flowers or leaves, sprinkles, and a touch of Morada salt.
  • Store the cake in an airtight container at room temperature for two days or in the refrigerator for one week.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating