I absolutely love this recipe because it combines the nutty richness of tahini with a classic buttery cake, creating a unique and irresistible flavor profile that’s both comforting and sophisticated. Plus, the process of baking this cake is such a meditative escape from the hustle and bustle, culminating in a delicious treat that feels like a little celebration of life’s simple pleasures.
I enjoy the taste that tahini imparts to a cake, which is a nutty flavor that is just plain hard to resist. The recipe that follows results in a cake that is equally wonderful with or without a topping of sesame seeds, which provides a satisfying crunch that contrasts nicely with the moist cake.
The main components of the cake are equal parts tahini and butter (both of which are good sources of fat) and sugar. This recipe also calls for all-purpose flour and an egg.
Ingredients
Universal flour: Gives form; the principal carbohydrate source.
Tahini: Contributes a nutty taste; delivers healthful fats and protein.
Sugar, in granulated form, provides the sweetness for the cake; along with eggs and flour, it is one of the three basic ingredients that make a cake a cake.
When you eat a cake, you get energy—fast.
Eggs: One of the best protein sources; adds richness and moisture.
Sesame seeds: Imparts crunch; abundant in minerals and health-promoting fats.
Ingredient Quantities
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup tahini
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sesame seeds, for topping (optional)
Instructions
1. The oven needs to be preheated at 350 degrees Fahrenheit (175 degrees Celsius). Prepare a cake pan, 9 inches across, that is either generously greased or lined with parchment paper. This is a necessary first step for any cake that is baked at a similar temperature.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk together until well blended and set aside.
3. In a big basin, using an electric mixer, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Incorporate the eggs into the butter mixture one at a time, and beat them in well after each has been added.
5. Blend the tahini and the vanilla extract into the mixture until you obtain a smooth and fully integrated result.
6. In three parts, and in this order, add the dry ingredients to the wet mixture:
1. Add the first part of the dry ingredients.
2. Add the first half of the milk.
3. Add the second part of the dry ingredients.
4. Add the second half of the milk.
5. Add the last part of the dry ingredients.
Mix until combined and fluffy, but don’t overmix!
7. Smoothing the top with a spatula, pour the batter into the cake pan that has been prepped.
8. Evenly sprinkle the sesame seeds over the top of the batter, if you’re using them.
9. Place in the preheated oven, temp 350 degrees, for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes; then move it to a wire rack to cool completely before serving. Enjoy!
Equipment Needed
1. Oven
2. 9-inch cake pan
3. Parchment paper (optional)
4. Medium bowl
5. Large bowl
6. Electric mixer
7. Whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack
FAQ
- What is tahini?A paste made from ground sesame seeds is what tahini is. A creamy texture and a nutty flavor contribute to the rich and moist constitution of the cake they are part of; they are indeed the very nature of that cake.
- Can I use salted butter instead of unsalted butter?Certainly! If you’re using salted butter, take into account that the flavor won’t come through as much, as the butter will be saltier than usual. In that case, omit or reduce the salt that the recipe calls for, and then assess whether more salt is necessary to achieve balance.
- Is it necessary to include the sesame seed topping?Optional though they are, the sesame seeds add a delightful crunch and some gorgeous visual appeal to the cake.
- Can I substitute a non-dairy milk for regular milk?Almond milk, soy milk, or oat milk can be used as substitutes. You might notice a slight change in flavor, but the texture will remain almost exactly the same.
- How should I store this cake?Keep the cake in an airtight container at room temperature; it will stay fresh for 3 days. If you need to keep it any longer, refrigerate it for up to a week in an airtight container or wrap it tightly in plastic. A cake can be stored this way for up to 3 days at room temperature and 1 week in the refrigerator.
- Can I make this recipe gluten-free?Certainly, gluten-free all-purpose flour can be used in place of regular flour. For the very best results, be sure your gluten-free flour blend contains xanthan gum or a similar binding agent. Otherwise, your baked goods could turn out crumbly and dry.
Substitutions and Variations
All-purpose flour: For a heartier texture, use 1 cup whole wheat flour. For a gluten-free option, use 1 cup of a gluten-free flour blend.
Butter, unsalted: For a non-dairy alternative, use 1/2 cup of coconut oil or 1/2 cup dairy-free margarine.
Coconut sugar, honey, or no sugar: 1 cup of coconut sugar or 3/4 cup of honey may be used in place of 1 cup of granulated sugar. If using honey, reduce the amount of milk to 1/3 cup.
Tahini: Substitute with 1/2 cup almond butter or sunflower seed butter for a different flavor profile.
Milk: Use 1/2 cup almond milk or oat milk to make it a version free of dairy.
Pro Tips
1. Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature before starting. This will help them combine more smoothly, resulting in a more even batter and better cake texture.
2. Properly Cream Butter and Sugar: Take the full 3-4 minutes to beat the butter and sugar until it’s light and fluffy. This step is crucial for incorporating air, which contributes to the cake’s rise and texture.
3. Use Fresh Ingredients: Make sure your baking powder is fresh. An expired leavening agent can cause the cake not to rise properly. If in doubt, you can test it by adding a small amount to warm water to see if it bubbles actively.
4. Mix Gently After Adding Dry Ingredients: Once you add the dry ingredients, mix until just combined. Overmixing can lead to a denser cake due to the activation of gluten in the flour.
5. Toast Sesame Seeds: If you opt to use sesame seeds for topping, consider toasting them lightly beforehand. This will enhance their flavor and add an additional layer of nuttiness to complement the tahini in the cake.
Tahini Cake Recipe
My favorite Tahini Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch cake pan
3. Parchment paper (optional)
4. Medium bowl
5. Large bowl
6. Electric mixer
7. Whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup tahini
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup sesame seeds, for topping (optional)
Instructions:
1. The oven needs to be preheated at 350 degrees Fahrenheit (175 degrees Celsius). Prepare a cake pan, 9 inches across, that is either generously greased or lined with parchment paper. This is a necessary first step for any cake that is baked at a similar temperature.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk together until well blended and set aside.
3. In a big basin, using an electric mixer, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Incorporate the eggs into the butter mixture one at a time, and beat them in well after each has been added.
5. Blend the tahini and the vanilla extract into the mixture until you obtain a smooth and fully integrated result.
6. In three parts, and in this order, add the dry ingredients to the wet mixture:
1. Add the first part of the dry ingredients.
2. Add the first half of the milk.
3. Add the second part of the dry ingredients.
4. Add the second half of the milk.
5. Add the last part of the dry ingredients.
Mix until combined and fluffy, but don’t overmix!
7. Smoothing the top with a spatula, pour the batter into the cake pan that has been prepped.
8. Evenly sprinkle the sesame seeds over the top of the batter, if you’re using them.
9. Place in the preheated oven, temp 350 degrees, for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes; then move it to a wire rack to cool completely before serving. Enjoy!
