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Tahini Babka Cake with Date Syrup and Pistachio

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If you’re looking for a unique babka cake – this next recipe is definitely what you need. This tahini babka cake is one on the most delicious cakes I made recently. It’s moist and super rich with flavors of the Mediterranean; date syrup, tahini, pistachios and orange blossom.

This is one unique tahini babka cake that would make a great treat next to your cup of coffee or tea in the morning. It’s golden brown, buttery, super moist and fragrant. I like to shape is as large rolls (like a giant cinnamon roll cake), but you can braid it like a traditional babka if you’d like.

Looking for more delicious babka cakes? Click here >>

Tahini Babka Cake with Date Syrup and Pistachio

Photo: Natalie Levin



Tahini Babka Cake with Date Syrup and Pistachio

For the dough:

  • 500 grams all-purpose flour
  • 10 grams active dried yeast
  • 75 grams sugar
  • 100 grams soft butter
  • 2 large eggs
  • 125 ml milk
  • 2 tbsp. orange juice
  • 1 tsp. vanilla extract
  • 1/4 tsp. fine salt

Fir tahini, date syrup and pistachio filling:

  • 180 grams raw tahini paste
  • 180 grams date syrup
  • 50-60 grams chopped pistachios

For syrup:

  • 125 ml. water
  • 100 grams sugar
  • 1-2 drop of citrus blossom essence
  • Beaten egg for brushing

Dough:

  1. In a bowl of a mixer with a dough-hook put flour, yeast, sugar, butter, eggs, milk, orange juice, vanilla and salt and knead for 10-12 minutes until the dough is smooth.
  2. Form the dough into a spherical shape, put in a bowl, cover and let rise until the dough doubles in volume.

Filling:

  1. In a small bowl mix tahini and date honey until smooth.

Assembly:

  1. On a floured surface, roll the dough into a rectangle about 1-2 cm thick.
  2. Spread the filling evenly and sprinkle with chopped pistachios.
  3. Roll tight.
  4. Using a knife, cut rolls about 5-6 cm thick and put relatively spaced in the pan.
  5. Cover the pan with a damp towel and let rise for about an hour or until it nearly doubles in volume.
  6. Preheat oven to 170c degrees.
  7. Gently brush the cake with beaten egg.
  8. Bake for 30-40 minutes or until golden and set.

Syrup:

  1. In a small saucepan put water and sugar and heat to a boil.

  2. Cook for 2-3 minutes after boiling and remove from heat.

  3. Add citrus blossom essence and mix.

  4. Brush the cake generously with warm syrup.
  5. Cool slightly and serve at room temperature.
  • You can make the cake in two 30 cm loaf pans instead of round cake pan.
  • Instead of pistachios you can use almonds or hazelnuts.