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Tahini Honey Cake with Sesame Streusel

Tahini Honey Cake with Sesame Streusel

Photo: Natalie Levin

This honey cake has the most unique flavors combination – tahini and sesame seeds. It’s a tahini honey cake made with whole wheat flour, topped with crunchy sesame streusel.

It’s such a great cake for Rosh Hashanah and if you ask me – for any day of the year. It’s soft, easy to make, dairy free and simply delicious and melt in your mouth.

Tahini Honey Cake with Sesame Streusel

Photo: Natalie Levin



5 from 1 vote
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Tahini Honey Cake with Sesame Streusel

Servings 2 30 cm long cake pans
Author Natalie

Ingredients

For the cake:

  • 4 large eggs
  • 100 grams (1/2 cup) sugar
  • 180 grams (1/2 cup) honey
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 240 ml. (1 cup) lukewarm tea
  • 125 ml. (1/2 cup) oil
  • 60 grams (1/4 cup) raw tahini
  • 140 grams (1 cup) all-purpose flour
  • 140 grams (1 cup) whole wheat or whole spelt flour
  • 50 grams (1/2 cup) sesame seeds
  • 10 grams (2 tsp.) baking powder
  • 1/2 tsp. baking soda

For the sesame streusel:

  • 70 grams (1/3 cup) coconut oil
  • 100 grams (3/4 cup) all-purpose flour
  • 70 grams (1/3 cup) light brown sugar
  • Pinch of salt
  • 50 grams (1/2 cup) sesame seeds

Instructions

Tahini honey cake:

  1. Preheat the oven to 170c degrees and lightly grease the pans.
  2. In a large bowl, mix eggs, sugar, honey, salt and vanilla into a uniform mixture.
  3. Add tea, oil and tahini and whisk until combined.
  4. Add flour, whole wheat flour, sesame seeds, baking powder and baking soda and whisk until uniform mixture is obtained.
  5. Pour the batter into the cake pans.

Sesame streusel:

  1. In a medium bowl, put oil, flour, sugar, salt and sesame seeds and mix with a fork (or using your hands) to a crumbly mixture.
  2. Sprinkle the crumbs over the top of the cakes.
  3. Bake the cakes for 35-45 minutes or until they turn golden, rise and set.
  4. Cool at room temperature and serve.

Recipe Notes

  • If desired, add some spices to the cake itself, such as cardamom, cinnamon, ginger or cloves according to your personal taste.
  • The cakes are kept in a closed container in the refrigerator for up to a week.
  • It is recommended to serve at room temperature.
  • Instead of sesame, you can use ground coconut in the same amount.
  • Instead of honey you can use Maple or date syrup (silan) to diversify flavors.
Tahini Honey Cake with Sesame Streusel

Photo: Natalie Levin

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