Tahini/Tehina/Sesame sauce is such a modern ingredient nowadays, generously used in various sweet and savory combinations, not only for the classical salad. It has a heavy dense texture and adds an aromated note of originality to any meal, especially a cake. And I am not talking only about halwa.
However, it seems that in my case things take longer as expected when it comes to success in the kitchen. A couple of weeks ago, I tried my own variant of tahini cake, which didn't came together well. Maybe because it was too much oil and too much tahini, and something was so wrong that even after 2 hours the entire composition was still in a liquid form.
But I am not someone to give up too fast, therefore, on the occasion of the Jewish High Holidays, besides my classical honey cake, I wanted to improve the initial tahini cake recipe and adapt it for the usual list of ingredients served on this occasion. The result was much better, although it did not look very good for the picture - the upper side went a bit burned as I had to keep it in the oven for over an hour. However, it baked well and had a deep nutty honey taste. Most probably, a third time will even better - at least visually - but until then I am happy to share this successful attempt.
Ingredients
- 2 1/2 cups white flour
- 19 gr. baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 75 ml. honey
- 3 medium-sized eggs
- 100 ml. tahini
- 2/3 cup cold milk
- 1 teaspoon grounded cardamom
- 100 gr. butter for the pan
Directions
Preheat oven at 250 C. Grease the pan with butter.
Add the ingredients, one by one, first the sold one, followed by the liquid, while mixing well every time. Pour the content into the pan. Wait a couple of minutes and then bake it in the oven.
To be served morning, with the hot coffee, or as a companion to the afternoon tea.
Preparation time: 20 minutes
Baking time: Over 1 hour. It depends a lot of the kind of oven you have, but generally, one hour is the minimum time requested for achieving a proper baked texture
Serves: 9
Bon Appétit!
