Looking for a nice bundt cake for Yom Kippur feast? Here’s just what you need! This honey tahini cake is fluffy, soft and delicious. It’s so easy to make and simply wonderful next to a coffee or tea cup.
Honey Tahini Cake
22-24 cm Kugelhof cake pan
For the honey tahini cake:
3 large eggs
150 grams (3/4 cup) sugar
60 grams (3 tbsp.) honey
Pinch of salt
1 tsp. vanilla extract
125 ml. (1/2 cup) vegetable oil
125 ml. (1/2 cup) raw tahini paste
250 ml. (1 cup) water or milk
280 grams (2 cups) all-purpose flour
10 grams (2 tsp.) baking powder
For the glaze:
100 grams white chocolate
1 tbsp. raw tahini paste
- Preheat the oven to 170c degrees and generously grease the pan using oil or soft butter.
- In a bowl, mix eggs, sugar, honey, salt, vanilla, oil, tahini and water until combined.
- Add flour and baking powder and mix until you get a uniform batter.
- Pour the batter into the pan and straighten the top.
- Bake the cake for 35-45 minutes or until it is set and golden.
- Cool a little at room temperature and turn on a serving dish. Allow the cake to cool completely.
- Glaze: chop the chocolate and put in a bowl.
- Add the tahini and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
- Pour the glaze gently on top of the cake and let it drizzle a little on the sides.
- Garnish generously with halva and serve.
- The tahini cake is at its best at room temperature, so it is in the ideal texture.
- Keep the cake in a closed container for up to a week.
- Instead of honey, you can use date syrup or maple to vary the flavors.
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