In honor of the Academy Awards, the award goes to…. the very first cake I’ve ever invented!!! Okay okay, I didn’t really win any award. Not yet. But I could. Seriously you guys, this cake is so good!!!
I took a chance and ground up a bunch of old pretzels in my food processor and decided to make a cake out of them because why throw pretzels in the trash if you can make a cake!?! And it was such a success! This cake batter yields two, salty, sweet, slightly dense, thin cake layers. These thin layers make a nice little cake that is just the perfect size for a dinner party. (I’m always seeking cakes that are beautiful and elegant but not gigantic because there are just not enough occasions to make gigantic cakes!). And for some reason or other, this cake is also super easy to frost which is an added bonus in my book since cake frosting has always been, and will likely continue to be for some time, the hardest part of cake baking for me.
And speaking of that frosting, oh my gosh, tahini frosting is a complete revelation to me! Tahini adds a smoothness and a richness and a nuttiness that traditional buttercream lacks. OhmygoshIloveit!!! I am completely obsessed. All other frostings are dead to me. This is the only frosting I will be making in the foreseeable future.
So eat up the cake. Pour the champagne. Snack on silly delicate hors’ devours and dress up in gold. Its Oscar night!!!!
All the love from happily seated on my comfy couch,
PRETZEL CAKE WITH TAHINI FROSTING
Takes 30 minutes in active cake making, plus a couple hours for cooling before frosting
4 tablespoons butter, softened, plus more for greasing the pan
2/3 cup sugar
1 tablespoon molasses
1/4 cup oil
1/4 cup buttermilk
2 cups pretzel flour
1/2 cup white (or wheat) flour, plus more for the pan
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
1 cup butter, softened
1/4 cup tahini
1 teaspoon vanilla extract
4 cups powdered sugar
Preheat the oven to 350 degrees. Butter two 9-inch cake pans. line with parchment, butter parchment and sprinkle with flour. Shake and remove excess flour.
Beat butter in the large bowl of a stand mixer until smooth, about 1 minute. Add sugar and molasses and beat until fluffy, about 3 minutes, stopping occasionally to scrape down the sides. Add eggs, one at a time, followed by oil and buttermilk. Mix for 1 minute until well combined.
In a medium bowl, combine pretzel flour, white flour, baking soda, baking powder and salt. Add to wet ingredients in two batches (to prevent clumping). Divide batter between two prepared pans. Use plastic wrap to press the batter down into the pans evenly. It will be very very thick (and sticky).
Bake for 10 minutes until cooked through. Allow to cool for at least an hour before frosting.
Prepare frosting by adding butter to a large mixing bowl and beating until smooth and fluffy, about 3 minutes. Add tahini and vanilla and mix 1 minute longer. Add powdered sugar, gradually, and mix until smooth and fluffy.