This delicious cake has a middle eastern inspired flavour with the peanut butter-like tahini paste made from sesame seeds and yummy honey to sweeten. This recipe also has the advantage of being vegan (for those vegans choosing to eat honey) super simple and is reasonably healthy, containing wholemeal flour and no refined sugars.
That means I can have at least two slices right? right? Just so you know, I always serve my dessert with a beautiful draped bloom, don’t you?
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{Ingredients}
- Sunflower oil for greasing
- 75g wholemeal flour
- 1tsp bicarbonate of soda
- 1tsp ground cinnamon
- Pinch of salt
- 100g fresh or frozen white breadcrumbs
- 125g honey plus extra for drizzling
- 100ml light tahini
- Juice and zest of 2 oranges
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{Method}
- Grease and line a 20cm cake tin with 6cm sides
- Preheat oven to 180 (gas mark 4)
- Place the flour in a food processor with the bicarbonate of soda, cinnamon, salt and breadcrumbs and wizz for 30 seconds or until fine.
- In a bowl mix together the honey and remaining ingredients. Add to the food processor with the dry ingredients and wizz for about 20 seconds until it all comes together.
- Tip in to the prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean.
- When the cake is cooked remove from the oven and leave to sit in the tin for 5 minutes. Loosen the edges and transfer to a serving plate. Drizzle over the remaining honey.
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Do you think you could make this gluten free with gf plain flour?
Hi Victoria I’m sure you can but let me just check with the lovely baker….
You can indeed Victoria. It won’t affect it at all so gluten free just makes it even healthier. Doves organic do a nice wholemeal gluten free which would still give you that nice nutty taste that you get from wholemeal flour. Easy to find in most supermarkets, especially Waitrose and I think Tesco too. Otherwise just a plain gluten free or even a rice or spelt flour would be fine. Happy baking! x
Thanks 🙂
Yumzers…! Tahini has to be in my top ten favorite foods so this sounds and looks amazing! Lovely too as I try to get the children as enthustiatic about the stuff…but they complain they think I’m conspiring to stick their mouths together for some peace and quiet (it is a bit sticky and gloopy strait out the jar) Bet they would eat this though. Do you think rice malt syrup would work as the sugar? I’m stocking up to have a go at the ‘I Quit Sugar’ rules and honey is contraband 🙁
Hi Amanda. You do well getting the little one’s to eat healthy. I’m afraid my two are a bit addicted to cake (or namely buttercream!). My fault for always making cake! Yes I’m sure the syrup would be fine as the honey is only there as a sweetner. Its the tahini that binds everything together. Is agave syrup allowed as that is another good alternative? Hope the little ones enjoy it x
Fab, I will give it a try and let you know how it goes. No, agave isnt allowed – its a fructose free plan for a few weeks… aparently thats the most addictive… then back on fructose for fruit only. Not sure how popular that will be with the little ones – but since I’ve persuaded the cousins, their best friends and the next door neighbours mums to all try the same food plan they stand very little chance of sneaking ice creams and hopefully between us we can keep them all motivated and well-fed on the good stuff! (There are always exceptions and occasions for buttercream to be allowed though – cakes are an important part of life!) Xx