Tahini Cake with a Crispy Sesame Crust
This tahini cake is a simple tea cake with a soft crumb and a crisp sesame-coated crust that makes it hard to stop at one slice. An easy, forgiving, and foolproof recipe that even a beginner can bake. The batter comes together quickly, bakes in under an hour, and works in a loaf pan, round pan, or muffin pans.
Servings: 1 8x4 Loaf
Calories: 279kcal
Ingredients
- 1 cup all-purpose flour (maida)
- ¾ teaspoon baking powder
- 1 pinch salt
- ¾ cup sugar
- 2 large eggs (or 2 medium or 3 small) room temperature
- 1 teaspoon vanilla extract see notes
- ½ cup cooking oil see notes
- ¼ cup milk room temperature
- ¼ cup tahini measured and whisked lightly
- 2 teaspoons sesame seeds
Instructions
- Preheat the oven to 170°C-180℃ with the wire rack in the middle. Grease and line an 8×4-inch loaf pan with baking paper.
- Whisk the flour, baking powder and salt in a medium-sized bowl and keep aside.1 cup all-purpose flour, ¾ teaspoon baking powder, 1 pinch salt
- Take a large bowl and add the sugar, eggs and vanilla extract or rose water. Whisk on medium speed for about 2 to 3 minutes or until the mixture is pale and runny.¾ cup sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the oil, tahini, and milk and whisk again until fully combined.½ cup cooking oil, ¼ cup milk , ¼ cup tahini
- Add the flour mixture in two to three batches, whisking each time to incorporate.
- Transfer the batter into the lined pan using a rubber spatula, filling it to about ¾ of the way up. Sprinkle the sesame seeds (white, black, or a mix) evenly over the top. The cake will rise beautifully.2 teaspoons sesame seeds
- Place the loaf pans in the preheated oven and bake for 50 to 55 minutes or until the toothpick inserted in the centre comes out clean. See Note for other pan sizes and timings. If the top browns too quickly, lay a piece of aluminium foil loosely over the pan.
- Remove the cake from the pan and let it cool completely on a wire rack. Slice the loaf and serve with tea or coffee. Store any leftover cake in an airtight container for up to 3 days. The cake tasted and sliced better the next day.
Video
Notes
- Oven: I bake this in a Siemens electric oven at 170°C on top/bottom heat (no fan). Previously, I used to bake on 3d hot air at 180°C - works fine, but with a darker and crisper crust.
- Bake Time for Pan variations: For Two 5×3-inch mini loaf pans, take 40 to 45 minutes. A 6×2-inch round pan, check from 30 to 35 minutes. A muffin tin, check from 20 to 22 minutes. Always use the toothpick test.
- Dairy-free: Swap milk 1:1 with any unsweetened plant-based milk like oat or almond; both work well.
- Storage: Airtight container, up to 3 days at room temperature. Tastes better on day 2.
- Weight: 125g flour and 160g sugar.
Nutrition
Calories: 279kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g
