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Honey Tahini Cake

Servings 22 cm Kugelhof cake pan
Author נטלי


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

For decoration:

  • Halva strings


  1. Preheat the oven to 170c degrees and generously grease the pan using oil or soft butter.
  2. In a bowl, mix eggs, sugar, honey, salt, vanilla, oil, tahini and water until combined.
  3. Add flour and baking powder and mix until you get a uniform batter.
  4. Pour the batter into the pan and straighten the top.
  5. Bake the cake for 35-45 minutes or until it is set and golden.
  6. Cool a little at room temperature and turn on a serving dish. Allow the cake to cool completely.
  7. Glaze: chop the chocolate and put in a bowl.
  8. Add the tahini and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
  9. Pour the glaze gently on top of the cake and let it drizzle a little on the sides.
  10. Garnish generously with halva and serve.

Recipe Notes

  • The tahini cake is at its best at room temperature, so it is in the ideal texture.
  • Keep the tahini cake in a closed container for up to a week.
  • Instead of honey, you can use date syrup or maple to vary the flavors.