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Tahini and Honey Cake

Tahini and Honey Cake Related:   dairy, desserts & sweets, Israel & Middle East, kid-friendly, pareve, Rosh Hashanah, vegetarian, Yom Kippur

Prep time: 10 minutes

Cook time: 50–55 minutes

Yield: 8–10 servings

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Tired of traditional honey cakes? Here’s one that has a distinctly Israeli flavor, thanks to the addition of tahini and cardamom. As with any pound cake, this cake’s flavor deepens and improves over time, so prepare it a day or two in advance. Make it pareve by using oil instead of butter and dairy-free chocolate chips.

Ingredients

  • 1¼ cups flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon cardamom
  • Pinch of nutmeg
  • 2 eggs, at room temperature
  • ½ cup sugar
  • ¾ cup honey
  • ¾ cup tahini
  • ¼ cup melted butter or vegetable oil
  • ⅓ cup orange juice
  • ½ cup chocolate or carob chips

Preparation

  • Preheat the oven to 350 degrees. Grease and line a loaf pan with parchment paper. In a medium bowl mix flour, baking powder, salt and spices. Set aside. In a standing mixer mix the eggs for 5 minutes and gradually add the sugar and honey. With the mixer running, add tahini and butter. Lower the speed of the mixer and add flour mixture and orange juice alternately, starting and finishing with the flour. Pour the batter into the pan. Sprinkle chocolate chips on top. Bake for 50 to 55 minutes, until a tester inserted to the middle comes out clean. Let rest for a couple of hours, and preferably a day, before serving. Keep covered at room temperature up to 4 days

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