While delicious on any occasion, we can't wait to serve this twist on the traditional honey cake at this year's Rosh Hashanah feast. Inspired by a recipe from Benjamina Ebuehi, this unique cake uses tahini not once but twice: it adds nuttiness & moisture to the cake itself, and tempers the sweetness of the cream cheese frosting. We made 2 mini loaf cakes, kept one for ourselves and gave the other to a friend, but you can also make one standard loaf cake. Watch us make it on Youtube and Reels.

INGREDIENTS

For the cake
1 c unsalted butter
¾ c superfine or caster sugar
½ c Seed + Mill Organic Tahini
1 ½ tsp vanilla extract
⅓ c honey
3 eggs
1 ¾ c plain flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup Greek yogurt

For the tahini cream cheese frosting
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 ¾ cup powdered sugar
¼ c Seed + Mill Organic Tahini
1 tsp vanilla extract
¼ tsp salt

STEPS

1. Preheat oven to 350 F. Grease one standard loaf pan or 2 mini loaf pans.

For the cake

1. Cream the butter, sugar, tahini and vanilla in a large bowl, until pale and fluffy. Add honey, then eggs, one at a time, scraping down the bowl and beating well after each addition.
2. In a new bowl, sift the flour, baking powder, baking soda and salt. Pour half of the dry mixture into the butter mixture and stir until just combined. Stir in the yogurt, followed by the rest of the dry ingredients. Pour batter into prepared pan(s). 
3. Bake for 30-35 minutes or until the top is golden and a skewer inserted into the center comes out clean.

For the frosting

1. While the cakes are in the oven, make the frosting by placing all ingredients in a stand mixer and beat until well combined and fluffy (approx. 2-3 mins, a hand held mixer works fine here too).

To assemble

1. Once the cakes are cooled, place frosting in a ziploc or piping bag and pipe away! Or frost them the old fashioned way-- they'll be just as delicious!