Tahini Date Cake Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
16
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Calories
366 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Tahini Date Cake Recipe
Description
The Tahini Date Cake Recipe incorporates chopped Medjool dates mixed with walnuts, folded into a spiced batter featuring tahini, cinnamon, and a combination of eggs, sugar, oil, and milk. The cake is baked in a bundt pan, optionally sprinkled with sesame seeds for added texture. The tahini adds a subtle nutty depth and moistness to the cake, while the dates provide natural sweetness and chewiness. The cinnamon contributes a gentle warming spice that complements both tahini and dates.
This cake results in a moist, tender crumb with a slightly crisp exterior from baking. The walnuts offer crunchy contrast throughout the soft texture. It can be served at room temperature, making it convenient for tea times or casual desserts.
According to the notes, leftovers store well at room temperature for a day or in the fridge up to one week. Individual slices freeze for up to three months. For gluten-free versions, a 1:1 gluten-free flour substitution works. Walnuts can be omitted or swapped with other nuts like hazelnuts or almonds based on preference or dietary needs.
Ingredients
- 8 Medjool dates Natural Delights brand
- 1 cup walnuts chopped
- 2 cups all-purpose flour plus 2 tablespoons
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 3 large egg room temperature
- 1 cup sugar
- 1 cup milk whole, 2% or plain plant-based
- 1/2 cup neutral cooking oil neutral flavor such as grapeseed or avocado oil, generic cooking oil
- 1 cup tahini
- 1/2 tsp cinnamon
- 2 tbsp sesame seeds optional
Instructions
- Preheat the oven to 350 degrees F. Coat a bundt cake pan with nonstick spray and sprinkle with sesame seeds if desired.
- Cut the dates open with a small knife and remove the pits. Chop them and mix with the walnuts and 2 tablespoons all purpose flour. Set aside.
- In a medium sized bowl whisk 2 cups of flour with baking powder and salt. Set aside.
- In a large bowl beat the eggs with sugar for 5 minutes until foamy and light in color. Add in the milk, oil and tahini. Mix again for a minute so all is combined. Add in the cinnamon and mix again for a minute.
- Add the flour mixture to the wet ingredients and mix on low until all is well incorporated. Make sure not to overmix.
- Fold in the date and walnut mix into the cake batter using a spatula.
- Transfer the cake batter into the pan. Bake for 45 to 50 minutes until a toothpick inserted in the cake comes out clean.
- Let the cake cool completely before inverting it onto a serving plate.
Notes
- Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 1 week.
- Freeze individual cake slices wrapped well for up to 3 months.
- Replace all-purpose flour with 1:1 gluten-free flour to make the cake gluten-free.
- Omit walnuts or substitute with nuts like hazelnuts or almonds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 37mg | 12% |
| Sodium | 62mg | 3% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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