For the Cake
- 2 cups all-purpose flour
- 1 cup almond meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/ 2 cups buttermilk
- 1 tablespoon vanilla extract
- 1 lemon, zested
- 5 large egg yolks, room temperature
- 1 large egg, 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
- Fresh fruit or berries
- Edible flowers or leaves
- Morada salt
Make the Cake
Preheat oven to 350F degrees. Coat a 9 x 13” baking dish with nonstick spray and a sheet of parchment paper.
Sift flour, almond meal, baking powder, baking soda, and salt in a medium bowl.
Whisk buttermilk, vanilla, and lemon zest in a small bowl or a large liquid measuring cup (my preferred method for easy pouring!)
Beat egg yolks, egg, and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Slowly stream in olive oil and continue to beat mixture for another 5 minutes.
Add half the dry ingredients, mixing just until combined, then add half the buttermilk mixture. Scrape down sides of the bowl as necessary, then repeat with remaining dry ingredients and buttermilk mixture. Stir batter by hand a few times to incorporate any ingredients stuck at the bottom of the bowl.
Pour batter into prepared pan and bake for 25 minutes. Allow cake to cool completely in the pan over a wire rack.
Make the Frosting
Meanwhile, set a medium heatproof bowl over a small pot of simmering water. Melt the tahini and white chocolate chips, stirring occasionally, until completely melted and smooth. Stir in Morada salt or sea salt. Chill ganache for about 40 minutes, until completely set but scoopable.
Add set ganache to the bowl of an electric mixer fitted with the paddle attachment along with softened butter. Beat mixture on medium-high speed until light and fluffy. Scrape down sides of the bowl, then add sifted powdered sugar and vanilla extract and beat on medium-high for about 30 more seconds. Taste and season with more Morada salt or sea salt as necessary.
Invert the cooled cake onto a cutting board or cake board, if desired. Spread frosting on top using a spoon, offset spatula, or butter knife, creating a rustic swoosh pattern in the surface. Decorate with fresh fruit, edible flowers or leaves, or sprinkles. Cake can be stored in an airtight container at room temperature for two days or in the refrigerator for one week.