Tahini and Honey Cake
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
Vered Guttman
Hi Vered, This cake sounds delicious. Have you ever frozen it? Seems like it would freeze well. I’m definitely going to make it this year. Thanks, Paula
Hi Paula,
It should freeze well. Enjoy!
Do you think one could substitute maple syrup for the honey?
Yes, that would probably work!
Have you tried with an egg alternative, like flaxseed, to make it vegan?
Sorry, we haven’t! Let us know how it comes out if you do!