Perfect for Rosh Hashanah and year round. The tahini makes the cake unbelievably moist and full of mild halva flavor.
As with any pound cake, the flavor deepens and improves over time, so prepare it a day or two in advance and wraps loosely with aluminum foil.
Make sure to use parve chocolate chips to keep the cake parve.
1
loaf15
minutes55
minutesTahini and honey cake is very moist, and has a light halva taste.
As with any pound cake, the flavor deepens and improves over time, so prepare it a day or two in advance and wraps loosely with aluminum foil.
Make sure to use parve chocolate chips to keep the cake parve.
INGREDIENTS
1¼ cups flour
1¼ teaspoons baking powder
½ teaspoon sea salt
½ teaspoon cardamom
Pinch nutmeg
2 eggs at room temperature
½ cup sugar
8 oz. (¾ cup) honey
6 oz. (¾ cup) tahini
¼ cup corn, safflower or very mild olive oil
⅓ cup orange juice
½ cup chocolate or carob chips (use parve chips if you want the cake to be parve)
DIRECTIONS
- Oven to 350 degrees. Grease and line a loaf pan with parchment paper.
- In a medium bowl mix flour, baking powder, salt and spices. Set aside.
- In a standing mixer fitted with balloon whisk mix the eggs for 5 minutes and gradually add the sugar and honey. With the mixer running add tahini and oil.
- Lower the speed of the mixer and add flour mixture and orange juice alternately, starting and finishing with the flour. Pour the batter into the pan. Sprinkle chocolate chips on top.
- Bake for 50-55 minutes, until a tester inserted to the middle comes out clean. Let rest for a couple of hours, and preferably a day, before serving. Keep covered at room temperature up to 4 days