Sesame Tahini Cake (Tahinopita)

A dense cake with a moist crumb, where natural sesame fat replaces butter. The crust is golden, sprinkled with crunchy seeds, and the scent of warm cinnamon blends with the toasted aroma of tahini.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 608
• Protein: 12 g
• Carbs: 72 g
• Fat: 29 g

Ingredients

• 133.3 g Tahini ( well stirred in the jar )
• 100 g Brown sugar
• 133.3 ml Orange juice ( fresh )
• 33.3 ml Extra virgin olive oil ( neutral )
• 200 g Wheat flour ( sifted )
• 6.7 g Baking powder
• 0.7 tsp Cinnamon powder
• 0.7 pinch Clove ( ground )
• 20 g sesame seeds ( for topping )

Instructions

1. Work the tahini

   In a mixing bowl, vigorously whisk the tahini with the brown sugar. The mixture should soften and become perfectly smooth.

2. Add liquids

   Pour in the orange juice and oil. Whisk until the batter is fluid and begins to lighten slightly in color.

3. Mix dry ingredients

   Add the flour, baking powder, cinnamon, and cloves. Mix with a spatula just enough to incorporate the flour without making the batter elastic.

4. Baking and finishing

   Pour into a greased mold. Generously cover the surface with sesame seeds. Bake at 180°C. The cake is ready when a knife blade comes out clean and the crust is firm.

Chef's tips

• Don't overmix the batter after adding the flour, otherwise the cake will be elastic instead of tender.
• If the tahini has a layer of oil on top, mix it well before weighing to maintain the correct fat-to-solids ratio.

Storage

Store at room temperature under a dry cloth for 4 to 5 days. It tastes even better the next day.