One-Bowl Honey Tahini Cake
Yield 2 long loaf cakes
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Description
Simple, convenient, and requires just one mixing bowl.Kosher, Dairy
Equipment
- 2 Long loaf pans (5.5"D x 13.5"W x 3"H ) OR
- 9-Inch Fluted Tube Pan heavily greased
- Rubber spatula
- Hand whisk
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.
Notes
How to store One-Bowl Honey Tahini Cake?
Allow the cake to cool completely. Then, wrap it tightly in plastic wrap or aluminum foil or place it in an airtight container. Store it in a cool, dry place for 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.