Tahini Olive Oil Cake
Servings
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup Sabra Classic Tahini
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with cooking spray, line with a round piece of parchment paper that fits inside the pan then spray again with cooking spray.
- In a stand mixer, blend the olive oil, honey and sugar until smooth and creamy. Add the Sabra Classic Tahini, lemon juice and lemon zest and mix until combined. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, nutmeg and salt. Add the flour mixture to the tahini mixture and blend until just combined.
- Pour the batter into the round cake pan and bake for 30-35 minutes, until the edges are dark and the center of the cake has set. Remove from the oven and leave in the pan to cool. Remove from the pan and place in a cake dome until ready to serve, for up to 3 days.
- To make in advance, wrap the cooled cake in plastic wrap and freeze for up to three months. When ready to serve, top with whipped cream, fresh raspberries a drizzle of honey and lemon zest.
I know
Hi Russell. What kind of tahini did you use for the recipe?
HI ! I’ve just made the batter and it’s become a thick lump ! Aren’t we supposed to add water or a liquid to thin it out ???
I love that this cake has no eggs. Can I substitute the white flour for a gluten free mix?
This cake was delicious!! It tastes like a honey spice cake and I love that it doesn’t use eggs. I left out the cardamom and nutmeg. I will definitely be making this again.