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Almond and Tahini-Olive Oil Cake

Looking for a dessert with a unique twist? Try this delicious cake with an Israeli flair! With its blend of traditional flavors and modern ingredients, this cake is sure to impress. Tahini, a popular Middle Eastern ingredient, adds a nutty richness to the cake, while olive oil keeps it moist and flavorful.
7 / 10
cook time:
1 h 20 min
All-purpose flour 1 Cup
Almond flour 1 Cup
Baking powder 1.5 Tsp
Baking soda 1/2 Tsp
Kosher salt 1/2 Tsp
Tahini 1/2 Cup
Extra virgin olive oil 1/2 Cup
Sugar 1 Cup
Large Eggs 3
Vanilla extract 1 Tsp
Plain Greek yogurt 1/2 Cup
Milk 1/2 Cup
Mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries) 1 Cup
For the syrup:
Honey 1/4 Cup
Lemon juice 1/4 Cup
Warm water 1/4 Cup
Step 1
Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan and line it with parchment paper.
Step 2
In a large bowl, mix together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Step 3
In a separate bowl, whisk together the tahini, olive oil, and sugar until smooth. Add the eggs, one at a time, whisking after each addition. Stir in the vanilla extract.
Step 4
Add the wet ingredients to the dry ingredients, along with the Greek yogurt and milk. Stir until everything is well combined.
Step 5
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 6
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7
While the cake is baking, make the syrup. In a small saucepan, heat the honey, lemon juice, and water over medium heat. Simmer for 5-10 minutes, stirring occasionally, until the syrup has thickened slightly.
Step 8
When the cake is done, remove it from the oven and let it cool for a few minutes. Use a toothpick to poke several holes all over the top of the cake.
Step 9
Pour the syrup over the cake, making sure to fill all the holes. Once the cake has cooled completely, arrange the berry mixture on top of the cake