Tahini Mousse Cake + Candied Pecans & Halva
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: one 9" cake
*To bake a tall cake like the one pictured, you'll need to times the cake recipe by 1½. However, the cake layers are quite heavy so I don't recommend trying to stack them on top of the mousse (I know, I know. I did, but I used special tricks because I wanted it more dramatic for the photos). This recipe is written with instructions to make a single layer cake with the mousse piped on top.
  • 1½ recipes Paleo Caramel Cake Batter (see above recipe for link)
  • 3 cups Heavy Whipping Cream, divided
  • ½ cup Tahini
  • ½ cup Date Syrup
  • ¾ cup Pecan Halves
  • ¼ cup Maple Syrup
  • ½ cup + Shredded Halva (or classic halva, crumbled)
  1. In a small bowl, whisk the tahini and date syrup together untill smooth. Cover and refrigerate for at least two hours.
  2. Preheat the oven to 350 degrees.
  3. Grease and flour a 9" round (at least 3" deep) baking pan.
  4. Pour the cake batter into the prepared pan and bake in the preheated oven for 35-40 minutes, or until a tester inserted into the center comes out clean.
  5. Remove from the oven and let cool for 10 minutes. Leave the oven on for the candied pecans.
  6. Carefully remove cake from pan and place on a plate or serving dish.
  7. Cover and let cool completely.
  8. While the cake cools, candy the pecans.
  9. Place a non-stick mat or sheet of parchment on a baking sheet. Set aside.
  10. Place the pecans and maple syrup in a small saute pan. Heat over medium/high, stirring constanty, until all of the syrup has cooked into the pecans - Pan should be relatively dry.
  11. Spoon the pecans onto the prepared baking sheet and separate the pecans as best you can.
  12. Place the sheet of pecans in the oven and bake for 7-10 minutes, or until fragrant and toasted. Remove from oven and let cool.
  13. When cake has fully cooled, make the mousse.
  14. Place the cold cream in a large mixing bowl. Beat with an electic mixer until very stiff peaks form.
  15. Add the chilled date syrup/tahini mixture to the whipped cream and gently fold in untill fully combined. Spoon the mousse into a piping bag fitted with desired tip(I used a large french tip) and pipe the mousse generously across the top of the cake.
  16. Top the mousse with the candied pecans and as much shredded halva as you like.
  17. If not serving immediently, keep chilled unti service.
  18. Store any remaining cake in an airtight container in the fridge. Willl keep for 3-5 days.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2019/01/20/tahini-mousse-cake-candied-pecans-halva/