Turmeric, Honey and Tahini Mini Cakes + White Chocolate and Mascarpone Frosting (Gluten Free)

Isn’t a one year wedding anniversary a good excuse to make cake?

And yes, I know what you’re going to say; tahini is strictly Middle Eastern, not North African. I know.

The main thing that inspired me the most while developing this cake is chebakia. Chebakia is a sweet Moroccan pastry that contains mainly ground sesame seeds, turmeric and honey.  It’s an amazingly delicious turmeric, tahini and honey cake. I am very surprised by how these ingredients work together.

The mini cakes have a sweet nutty taste and a subtle feel of turmeric and tahini, they are moist and soft and with the frosting, well, they taste like heaven!!


Turmeric tahini and honey mini cake 10.jpg

Turmeric, honey and tahini mini cakes + white chocolate and mascarpone frosting (gluten free)


Makes 5 3 layers mini cakes (7 cm / 3 inch large)

  • 300 gr ground almonds 
  • 75 gr caster sugar (5 tablespoons sugar)
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon salt 
  • 75 gr honey (5 tablespoons honey)
  • 2 large eggs
  • 20 ml olive oil
  • 2 tablespoons tahini
  • 1 tablespoon vanilla extract
  • 4 egg whites


  • 500 gr mascarpone
  • 150 gr white chocolate, melted
  • 150 ml double cream
  • vanilla pod, seeds scraped or 1 teaspoon vanilla extract


 • Preheat oven to 170 C (340 F).

• Grease a 24 cm (10 inch) by 37 cm (15 inch) rectangular cake tin and line the bottom with baking paper.

• In a large bowl, mix together all the dry ingredients (almonds, sugar, turmeric and salt).

• In a medium bowl, using a fork, mix the honey, eggs, vanilla extract, tahini and olive oil until smooth (use an electric whisk if desired).

• Use an electric whisk to beat the egg whites until stiff and set aside for a few minutes.

• Pour the honey, eggs, tahini, vanilla and olive oil mixture into the dry ingredients. Mix well. Make sure that all the dry ingredients are now wet. Using a large metal spoon, gently and slowly insert the stiffed egg whites into the cake mixture. 

• Spread the cake mixture evenly into the greased cake tin. Bake for 10 to 13 min until the cake is golden, the cake will bake very quickly because it's thin. When inserted in the middle of the cake, a skewer should come out dry.

• While the cake is baking, make the frosting. Use an electric mixer to beat together all the ingredients until smooth. Place in the fridge.

• When the cake is baked, leave it to cool completely and gently flip it to remove it from the baking tin. Make sure you wait until the temperature of the cake has cooled down before flipping it, otherwise you might damage it.  

• To assemble, use a 7 cm/3 inch biscuit cutter (or an emptied and cleaned can) to cut out cake circles. Stack up the cakes, 3 layers each, with frosting in between and on top. Keep in the fridge. 


• Directions to melt the chocolate: Chop the chocolate. Place the chocolate and a few drops of water in a microwave-safe bowl stopping and stirring at 15 second intervals, until smooth and creamy.

• When making the frosting make sure you don't over beat the mascarpone as it might curdle.