Monday, September 3, 2012

Yogurt Tahini Cake

This cake was a runaway hit. Who would have thought that the humble blend of yogurt, tahini and silan (date honey) would turn into something so magical? I myself was a bit skeptical about this cake, but one bite of it changed my mind. My Israeli taste testers also really liked this. Truth be told, there's nothing not to like about this moist, whole grain cake. Baked in my favorite type of pan to form a tea cake, this cake would be perfect  as a breakfast or served with tea or coffee. If you want to bring a bit more glory to this cake, serve it with a scoop of vanilla ice cream and you've elevated it to a first rate, exotic, dessert. I used half whole wheat flour and half regular, but you can just as easily substitute self-rising flour and eliminate the baking powder.

Yogurt Tahini Cake
from Al HaShulchan Magazine

3 eggs
3/4 cup date honey
3/4 cup brown sugar
300 grams yogurt
1/2 cup raw tahini, I used whole grain
1/2 cup oil
3/4 cup whole wheat flour
3/4 cup regular flour
2 tsp baking powder

3 tbsp brown sugar
3 tbsp sesame seeds

Preheat the oven to 175 degrees and grease a nine inch springform pan. Beat the eggs, silan and sugar on high for five minutes or until the batter is light and airy. Add the yogurt, tahini and oil and blend to combine. Add the dry ingredients and gently fold until combined.
Dust the pan with the sugar and then the sesame seeds and then pour the batter into the pan. Bake around 40-50 minutes or as needed until a toothpick inserted in the pan comes out clean. Allow to cool five minutes on a rack before unringing.

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