I love making this Honey Tahini Cake for Rosh Hashanah and for breaking the Yom Kippur fast.
More recipes for Rosh Hashanah? Try my Challah for Rosh Hashanah with Apple and Honey, Double Chocolate Babka, and Tahini Swirl Brownies.
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Why You’ll Love This Recipe?
- Simple, convenient, and requires just one mixing bowl. This means less mess and cleanup.
- The heavy cream adds moisture to the cake, resulting in a soft and tender texture that melts in your mouth.
- Whether it’s breakfast, a snack, or dessert, this apple cake can be enjoyed at any time of the day.
Pro-Tips
Properly measure the ingredients: Accurate measurements are crucial for baking.
Do not over-mix the batter: Over-mixing can lead to a dense cake. Mix the batter until the ingredients are just combined.
Prepare the baking pan properly: Grease the pan to prevent the cake from sticking.
Test for doneness: Insert a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it. If there is wet batter on the toothpick, continue baking for a few more minutes.
Allow the cake to cool properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Allowing it to cool completely before slicing ensures it retains its shape and prevents it from crumbling.
FAQs
Allow the cake to cool completely. Use plastic wrap or aluminum foil to wrap the cake tightly. Or, place it in an airtight container. Store in a cool, dry place for up to 5-6 days.
Freezing: Once wrapped, place the cake in a freezer-safe container or bag. The cake can be stored in the freezer for up to 2-3 months. Thawing and serving: When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Once thawed, you can bring it to room temperature before serving.
More Recipes You’ll Love
One-Bowl Honey Tahini Cake
Description
Equipment
- 2 Long loaf pans (5.5"D x 13.5"W x 3"H ) OR
- 9-Inch Fluted Tube Pan heavily greased
Ingredients
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1 ½ cups (300g) granulated sugar
- 1 Teaspoon vanilla extract
- 2 cups (280g) all-purpose flour
- 2 Teaspoons baking powder
- 4 Tablespoons tahini paste (raw tahini)
- 4 Tablespoons honey or Silan (date honey)
- A pinch of salt
- Oil spray
Optional for garnish:
- Halvah crumbles or powdered sugar
Instructions
- Preheat the oven to 340°F (170°C).
- Grease the baking pans with cooking spray (2 Long loaf pans or 9-Inch fluted tube pan)
- In a large bowl, whisk the eggs, heavy cream, sugar, salt, and vanilla extract for about 2 minutes until slightly thickened.
- Add the flour and baking powder, and mix just until a smooth batter forms without lumps.
- Spread the batter in the baking pans.
- Drizzle tahini and honey on top, then gently mix them into the batter with a spoon or a skewer.
- Bake for about 40-50 minutes, until the cakes have risen, are springy to the touch, and a toothpick inserted into the center comes out almost dry.
- Let cool, then crumble halvah on top or dust with powdered sugar before serving.