Mother's Day Honey Mini Cakes

These Tahini and honey cakes  are a delicious dessert that combine the nutty flavour of tahini with the sweetness of the golden honey, resulting in spongy and flavourful cake.

The use of soft brown sugar, enhances the taste of the sesame and the addition of the tahini mascarpone frosting, will ensure a decadence and a lovely treat for a special occasion. Fancy making them for Mother’s Day? Why don’t you add a touch of bee pollen and edible flowers for a pretty finish and extra aromas.

Prep:  10 min + baking time

Difficulty Easy 

Makes  6 mini loaf cakes


For the cakes

  • 65 g unsalted butter
  • 80 g soft brown sugar
  • 35 g tahini
  • 70 g eggs – I extra large or about 2 medium eggs
  • 25 g honey – of your choosing. I used a flower honey from Provence
  • 1 tsp vanilla paste
  • 110 g self raising flour
  • 1 tsp cinnamon
  • 1 good pinch of sea salt
  • 25 g Greek yogurt – optional

For the mascarpone, tahini buttercream

  • 65 g unsalted butter
  • 50 g icing sugar – sifted
  • 15 g tahini
  • 75 g mascarpone


  1. Preheat the oven to 180°C static/Gas Mark 4. Grease 6 mini loaves tins and set aside.
  2. For the cakes: cream the butter, sugar, tahini, honey and vanilla paste together, in a bowl of a stand-up mixer with the paddle attachment or with a handheld electric whisk. If the butter is soft enough, the mix can also be done by hand using a wooden spoon or hand whisk.
  3. Add your egg and combine fully. Once this is fully incorporated, add the flour, cinnamon and salt, and combine without adding too much air into the batter.
  4. If the mixture looks a little too thick, add the Greek yogurt to achieve the consistency of thick pancake batter.
  5. Divide the batter evenly into the 6 mini loaf cake tins and place in the middle of the preheated oven to bake for about 15-18 min until they look golden on the top. Whilst the cakes cool down, prepare the buttercream.
  6. For the buttercream: place all ingredients into a bowl of a standup mixer and combine at first using the paddle attachment and to give volume, finish off by using the whisk attachment on medium speed. To ease the process, all ingredients should be at the same temperature. Set aside until use.
  7. To assemble the cakes: let them cool completely upside down on a cooling rack. Place your buttercream in a piping bag fitted with your preferred tip. Pipe the buttercream, sprinkle over some bee pollen, and decorate with edible flowers.


To soften your butter you can use two different methods: using a rolling pin and beat the butter in between two pieces of parchment paper or, place some freshly boiled water into a bowl. Once the water has been removed, place the bowl over the butter creating a cupola, for about 5-10 min.

For a smooth buttercream, ensure your ingredients are at the same temperature. If it seems in need of a little more moisture, use a tsp of double cream or milk.

Troubleshooting: If the buttercream is overbeaten and looks curdled, don’t be discouraged. Place the bowl over some heat and allow the butter to melt a little. Once this has happened, fold with a spatula until smooth.

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