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Tahini Loaf Cake

This Tahini loaf cake is such a delightful tea cake with the nuttiness of the sesame butter (tahini) and the moist crumb with that crisp coat...yumm... just makes this cake irresistible. πŸ˜‹ I have been baking this cake since 2018 and have happily served many friends and family who loved this cake with the very first bite! This is tahini cake is so good that we have it with our chai or coffee or a small slice post-dinner. I thought kids won't like this but my niece and nephew ate without any reservations! So, it is high time you use that jar of tahini lost in your fridge and make this cake. 

Tahini Mini Loaf Cake

Every time I shared a Tahini cake picture on Insta stories, I had dozens of followers ask me the same question - tahini in a cake? does that taste good? Hello! hasn't anyone heard about Halawa /halva? But, honestly, the store-bought Halawa boxes are way too sweet for me. Hopefully should try my hands in making some Halawa in my kitchen. InshaAllah. And not to forget the trending tahini chocolate cookies being baked! But let us talk about this Tahini Loaf cake today! I came across this cake on Nadia's Instagram potsnbites and instantly made it for my 4th blog anniversary in 2018. From then till now, I have lost count of the number of times I baked this cake. In one instance, my friend carried it with her to India and kept it for days! She is utterly in love with this cake and me. πŸ˜›

Ingredients for Tahini Loaf Cake

  1. Flour: I have used all-purpose flour (maida) and have not tried with any other type of flour. 
  2. Baking powder: You cannot replace this with baking soda. 
  3. Salt: a pinch will do.
  4. Sugar: I have used the usual white granulated sugar and not tried any other type of sugar. 
  5. Egg: You have to use a large egg or you may use 2 small or you can try with 1 medium and 1 small. 
  6. Vanilla extract: You may use vanilla extract or rose water or orange blossom water or cardamom powder
  7. Oil: I have used sunflower oil. Any cooking oil that does not have flavour can be used.
  8. Milk: You may use full-fat milk or full-fat buttermilk/laban. 
  9. Tahini: Mostly labelled as Tahina. If you cannot source, make your own at home. You just need some sesame seeds! 
  10. Sesame seeds: little to coat the cake top. You may use white or black or both.
Tahini Mini Loaf Cake

How to make Tahini loaf cake?

This is actually a very forgiving recipe so you don't have to be super precise of the ingredient measurements. It is better to use an electric hand mixer or stand mixer to make the batter easily else you need to have a strong arm and be prepared for the workout. 😜

Firstly, you will need to preheat the oven to 180°C with the wire rack in the middle. Then make sure to grease and line with baking paper at least 2 mini loaf pans or you may use one 8×4 inch loaf pan or one 6×2 inch round pan. I would guess this batter would be okay even on a madeleine pans but please use your discretion. 

Prepare the batter by first mixing the flour, baking powder and salt in a medium-sized bowl and keep aside. Then, in a larger bowl and add the sugar, egg and vanilla extract or rose water or cardamom powder. Use an electric hand whisk or stand mixer 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. Next, add the oil and milk and whisk again until combined. Now, you will have to add the flour mixture in two to three batches whisking each time to incorporate the batter. Lastly, add the measured tahini and whisk until the batter is uniform. It is a good practice to use a rubber spatula to transfer the batter into the lined pan(s) making sure you fill only 3/4th of the pan as the cake will rise considerably. Rubber spatula makes it easy and reduces any waste. Next, sprinkle the top with sesame seeds. You may be white seeds or black seeds or both!

Now, let's bake the tahini loaf cake. My two mini loaf pans took almost 45 minutes to get baked. If using round pans, then do check the cake at 30-35 minutes. 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. (I never had to do this but stating it here as ovens act differently.) Remove the pan 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. Let the cake cool completely before you try to slice. Use a bread knife or sharp knife to slice the loaf and serve with coffee or tea or nothing. Store any leftover cake in an airtight container for up to 3 days. The cake tasted and sliced better the next day. 

Tahini Mini Loaf Cake

I have happily redirected all the recipe request to Nadia's page but I decided to share on my blog because this is a cake recipe I have made umpteen times with not much alteration to the recipe other than halving it or even lesser. But I make it differently only in one aspect - I sprinkle the sesame seeds on top while she does it on bottom of the buttered pan. πŸ˜ƒ

Tahini Mini Loaf Cake
That one time when I tried tahini glaze over my tahini cake! 

Tahini Loaf Cake Recipe

1 cup = 250ml 
Measured the ingredients by fluff, scoop and sweep method.
Yields: 2 mini loaves

INGREDIENTS

  • 1 cup all-purpose flour (maida)
  • 3/4 teaspoon baking powder
  • a pinch of salt
  • 3/4 cup sugar 
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract or rose water or orange blossom water
  • 1/2 cup oil
  • 1/4 cup milk or laban, room temperature
  • 1/4 cup tahini, measured and whisked lightly
  • 2 teaspoons sesame seeds to garnish

METHOD

  1. Preheat the oven to 180°C with the wire rack in the middle.
  2. Grease and line with baking paper two 5x3 inch mini loaf pan. (you may use one 8×4 inch loaf pan or one 6×2 inch round pan.)
  3. Whisk the flour, baking powder and salt in a medium-sized bowl and keep aside.
  4. Take a large bowl and add the sugar, egg and vanilla extract or rose water.
  5. 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. 
  6. Add the oil and milk and whisk again until combined.
  7. Add the flour mixture in two to three batches whisking each time to incorporate. 
  8. Add the measured tahini and whisk until the batter is uniform.
  9. Use a rubber spatula and pour the batter into the lined pan(s) making sure you fill only 3/4th of the pan as the cake will rise considerably. 
  10. Sprinkle the top with sesame seeds.
  11. 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 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. (I never had to do this but stating it here as ovens act differently.)
  12. Remove the pan only if the toothpick inserted in the centre of the cake comes out clean or with dried crumbs. 
  13. Remove the cake from the pan and let it cool completely on a wire rack. 
  14. Slice the loaf and serve with coffee or tea or nothing. Store any leftover cake in an airtight container for up to 3 days. The cake tasted and sliced better the next day.
Want more recipes using Tahini? Try my lazy cake with chocolate and tahini!

Tahini Mini Loaf Cake

TRIED THIS RECIPE?

I would love to hear from you. If you have made this recipe then please do leave a comment below. If you like this recipe then please do share the recipe with your friends and family on Whatsapp, Facebook, Twitter and Pinterest. Please do follow me on Instagram and mention @butfirstchaai or tag #butfirstchaai so that I can see your creations!

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