Tahini Loaf Cake
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.
Servings: 1 loaf
Calories: 279kcal
Ingredients
- 1 cup all-purpose flour (maida)
- ¾ teaspoon baking powder
- a pinch of salt
- ¾ cup sugar
- 2 large eggs (or 2 medium or 3 small) room temperature
- 1 teaspoon vanilla extract
- ½ cup cooking oil
- ¼ cup milk room temperature
- ¼ cup tahini measured and whisked lightly
- 2 teaspoons sesame 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.1 cup all-purpose flour, ¾ teaspoon baking powder, a pinch of salt
- Take a large bowl and add the sugar, eggs and vanilla extract or rose water.¾ cup sugar, 2 large eggs, 1 teaspoon vanilla extract
- 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.½ cup cooking oil, ¼ cup milk , ¼ cup tahini
- 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 ¾th or till brim of the pan as the cake will rise beautifully.
- Sprinkle the top with sesame seeds.2 teaspoons 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.
Notes
Instead of vanilla extract, you can try rose water or orange blossom water for a change.
Nutrition
Calories: 279kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g
