Looking for a nice bundt cake for Yom Kippur feast? Here’s just what you need! This honey tahini cake is fluffy, soft and delicious. It’s so easy to make and simply wonderful next to a coffee or tea cup.
Honey Tahini Cake
Servings 22 cm Kugelhof cake pan
For the honey tahini cake:
- 3 large eggs
- 150 grams (3/4 cup) sugar
- 60 grams (3 tbsp.) honey
- Pinch of salt
- 1 tsp. vanilla extract
- 125 ml. (1/2 cup) vegetable oil
- 125 ml. (1/2 cup) raw tahini paste
- 250 ml. (1 cup) water or milk
- 280 grams (2 cups) all-purpose flour
- 10 grams (2 tsp.) baking powder
For the glaze:
- 100 grams white chocolate
- 1 tbsp. raw tahini paste
- Halva strings
Preheat the oven to 170c degrees and generously grease the pan using oil or soft butter.
In a bowl, mix eggs, sugar, honey, salt, vanilla, oil, tahini and water until combined.
Add flour and baking powder and mix until you get a uniform batter.
Pour the batter into the pan and straighten the top.
Bake the cake for 35-45 minutes or until it is set and golden.
Cool a little at room temperature and turn on a serving dish. Allow the cake to cool completely.
Glaze: chop the chocolate and put in a bowl.
Add the tahini and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
Pour the glaze gently on top of the cake and let it drizzle a little on the sides.
Garnish generously with halva and serve.
- The tahini cake is at its best at room temperature, so it is in the ideal texture.
- Keep the tahini cake in a closed container for up to a week.
- Instead of honey, you can use date syrup or maple to vary the flavors.