Tahini cake is a delightful tea cake with the nuttiness of the sesame butter and a moist crumb with a crisp coat making this cake irresistible.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: middle eastern
Servings: 8slices
Author: Famidha Ashraf
INGREDIENTS
1cupall-purpose flour(maida)
¾teaspoonbaking powder
a pinch of salt
¾cupsugar
2large eggs (or 2 medium or 3 small) room temperature
1teaspoonvanilla extract or rose water or orange blossom water
½cupoil
¼cupmilk room temperature
¼cuptahinimeasured and whisked lightly
2teaspoonssesame seeds
INSTRUCTIONS
Preheat the oven to 180°C with the wire rack in the middle.
Grease and line with baking paper two 5x3 inch mini loaf pans. (you may use one 8×4 inch loaf pan or one 6×2 inch round pan.)
Whisk the flour, baking powder and salt in a medium-sized bowl and keep aside.
Take a large bowl and add the sugar, eggs and vanilla extract or rose water.
Use an electric whisk to whisk the egg mixture on medium speed for about 2 to 3 minutes or until the mixture is pale and sugar is not too grainy.
Add the oil, tahini and milk and whisk again until combined.
Add the flour mixture in two to three batches whisking each time to incorporate.
Use a rubber spatula and pour the batter into the lined pan(s) making sure you fill only ¾th of the pan as the cake will rise considerably.
Sprinkle the top with sesame seeds.
Place the loaf pans in the preheated oven and bake for 40 to 45 minutes. If using round pans, then do check the cake at 30-35 minutes. If using one big loaf pan, bake for close to an hour. If the loaves are browning too fast, but the toothpick is coated with wet batter, then you may reduce the temperature a bit or place some aluminium foil on top of each pan.
Remove from the oven only if the toothpick inserted in the centre of the cake comes out clean or with dried crumbs.
Remove the cake from the pan and let it cool completely on a wire rack.
Slice the loaf and serve with coffee. Store any leftover cake in an airtight container for up to 3 days. The cake tasted and sliced better the next day.