As a tahini addict, I tend to use this golden Mediterranean paste quite a lot in my recipes for cakes and cookies. I like the nutty, buttery fragrant of tahini, and it combines perfectly with so many other ingredients.
This tahini cake is one of my favorite pound cakes to make when I’m in a rush. It’s easy to make, soft and dotted with chocolate chips that add color and sweetness to the cake. This is one of the most delicious cakes you can make with tahini, and has the most beautiful fragrant while baking.
Chocolate Chip Tahini Cake
Servings 2 25 cm long loaf cake pans
For the cake:
- 3 large eggs
- 240 grams (1 cup + 4 tbp.) sugar
- 1 tsp. vanilla extract
- 1 tbsp. amaretto liqueur or brandy
- 150 grams (2/3 cup) vegetable oil
- 200 ml. (1 cup) sour cream see notes for nondairy version
- 50 ml. (3 tbsp.) milk see notes for nondairy version
- 150 grams (2/3 cup) raw tahini paste
- 210 grams (! 1/2 cups) all-purpose flour
- 70 grams (3/4 cup) almond meal
- 10 grams (2 tsp.) baking powder
- 150 grams (3/4 cup) dark chocolate chips
- Sugar powder
Preheat oven to 170c degrees.
In a large bowl, whisk eggs, sugar, vanilla, amaretto, oil, sour cream, milk and tahini until mixture is smooth and slightly frothy.
Sift in flour, add almonds and baking powder and beat just until you get a smooth batter.
Transfer the batter into two loaf pan, sprinkle over the dark chocolate and mix in gently with a spatula.
Bake the cakes for about 30-45 minutes or until golden and a toothpick inserted in center of cake comes out with moist crumbs.
Cool completely and serve at room temperature.
- Nondairy version: use coconut cream instead of sour cream and soy milk or water instead of milk.
- Keep the cake in a sealed container in the refrigerator for up to a week.
- You can freeze the cake, tightly wrapped for up to a month.
- Serve the cake at room temperature rather than straight from the refrigerator.