This month's Cake Slice Baker's challenge has a few great cakes to choose from, but I decided on this Turkish Tahini Cake because it sounds so interesting.
There's no butter in it and it's full of fruit and nuts with a bit of cinnamon spice.
The butter is replaced by tahini (!), which is an ingredient usually added to hummus (tahini is essentially ground soaked sesame seeds made into a creamy paste).
Now, that makes for an interesting cake!
I've never made hummus, so I've never used tahini before. I was surprised at how like peanut butter it is, but with a nutty sesame seed flavor.
I am also amazed at the wonderful texture of the cake. It's a thick crumb, rich and feathery at the same time if that makes sense. I really like this cake.
I went a little nutso 🙂 with the sesame seeds on top - next time I'll use fewer seeds - but it did make a nice crunchy topping for the cake. I warmed up a slice with a little butter and it was divine. I just can't get over the wonderful texture of the cake.
If you're looking for something different, I highly recommend this cake. It was a little pricey to make since I don't keep tahini or sesame seeds in the cabinet, but was well worth it. Simply wonderful.
Turkish Tahini Cake
Thick, rich, feathery, fruit and nut-filled cake. Just the right touch of cinnamon, too.
- 9 oz. tahini
- 1 C sugar
- 1 teaspoon baking soda, sifted
- 2 tablespoon cognac (brandy)
- 1 ½ C all-purpose flour
- 2 teaspoon ground cinnamon
- 1 ½ C walnuts, chopped
- 2 ¾ oz candied fruit (I used chopped dried fruit)
- ½ C golden raisins
- 1 C orange juice
- sesame seeds, to decorate top of cake
- Preheat the oven to 325° and grease a 9" cake pan. Line with parchment paper and set aside.
- Beat the tahini in a large mixer bowl, gradually adding the sugar. Beat for about 2 minutes on medium.
- Mix together the sifted baking soda with the cognac until the baking soda is dissolved. Add to the tahini mix.
- In a separate bowl, sift the flour and cinnamon. Add the walnuts, fruits, and raisins and toss to coat.
- Add half of the flour/fruit mixture to the tahini and beat, followed by half of the orange juice. Repeat using the second half of the flour/fruit mixture and the remaining orange juice. Batter will be very thick.
- Pour the batter into the prepared pan, sprinkle the top with the sesame seeds, and bake until the cake is set and browned (about 50-55 minutes). Check with toothpick - there will be cake crumbs clinging to it, but it shouldn't be batter.
- Remove from the oven and let cool in the pan for about 30 minutes. Turn out onto a wire rack and remove the parchment paper.
Tips and Stuff:
I used dried fruit (apple, apricot, pear, plum) since I couldn't find candied fruit. I recommend using twice as much fruit.
You may be able to make it without the cognac, but it does add a nice and different flavor.
Use about 1 tablespoon of sesame seeds sprinkled on the top.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 440Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 4mgSodium: 130mgCarbohydrates: 53gFiber: 3gSugar: 30gProtein: 9g
Nutrition Values are Approximate
I have a feeling I would have enjoyed this cake! Lovely presentation!
Thank you Anabel!
I think this cake's crumb texture is heavenly! You did a great job with this cake! It is calling out to me!
Lol, thanks Emily!
Your cake does look like it has a wonderful texture. With those ingredients it must taste like autumn!
It's 95 degrees here, but I'm determined to get Autumn in there somehow! 🙂
yes your cake is very beautiful and it seems very tasty. Perhaps near the Christmas holidays i will think to bake this cake
Thanks Ana! It was tasty. It would be a good holiday cake - spicy and dotted with fruit.