Whenever I have a few apples that no one will eat – I bake an apple cake. This following apple cake recipe combines apples, tahini paste and oats, and is super soft, fragrant and absolutely delicious!
Photo: Natalie Levin
Apple Cake with Tahini and Oatmeal
For the apple cake:
- 120 grams (1/2 cup) dark brown sugar
- 70 grams (1/3 cup) sugar
- 3 large eggs
- 125 ml. (1/2 cup) vegetable oil
- 75 grams (1/3 cup) raw tahini paste
- 150 ml. (3/4 cup) natural yogurt
- 1 tsp. vanilla extract
- Pinch of salt
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) spelt flour
- 80 grams (3/4 cup) whole oats
- 2 tsp. baking powder
- 5-6 Pink Lady or Granny Smith apples
- Icing sugar for decoration
- Preheat oven to 170c degrees and grease the pan well.
- In a large bowl, whisk brown sugar, sugar, eggs, oil, tahini, yogurt, vanilla and salt until mixture is smooth.
- Add flour, spelt flour, oats and baking powder and mix just until incorporated.
- Peel the apples and cut into small cubes.
- Add the diced apple into the batter and continue to mix until the evenly dispersed. It is important to avoid over-processing of the mixture, which can damage the final texture of the cake.
- Pour the batter into the pan, and smooth the top.
- Bake for about 45-55 minutes or until the cake is golden brown, set and a toothpick inserted in the center comes out with moist crumbs.
- Cool for about 15 minutes at room temperature, turn gently on a serving plate and cool completely at room temperatue.
- Sprinkle with powdered sugar and serve.
- This apple cake is best warm or at room temperature.
- Keep the cake in a closed container in the refrigerator for up to 5-6 days.
- You can use pears or nectarines instead of apples.
- Instead of tahini you can use almond butter or cashew butter. Flavors will vary accordingly.