We can't get enough of this light-as-air tahini cake from Yossy Arefi's wonderful new book, "Snacking Bakes." Since we're in the thick of fall, we made it with cranberries rather than mixed berries for a seasonal twist, and we were thrilled with the results! Yossy even calls us out in the book, "make sure to use a high-quality tahini for the best flavor-- I love the tahini made by Seed + Mill," we couldn't agree more! (and we're blushing!)
1 c packed light brown sugar
2 large eggs
1/2 c sour cream
1/2 c Seed + Mill Organic Tahini, well stirred
1/2 c neutral oil
1 tsp vanilla extract
1/2 tsp fine sea salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 c all purpose flour
1 1/2 c mixed fresh berries (blueberries, blackberries, and raspberries), or try cranberries like us!
1 tbsp granulated sugar
1. Position a rack in the center of the oven and preheat to 350F. Coat an 8 x 8-inch pan with cooking spray or brush with oil. Line the pan with a strip of parchment paper that hangs over two of the edges.
2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, tahini, oil, vanilla, and salt and whisk until smooth and emulsified.
3. Whisk in the baking powder and baking soda. Fold in the flour and 1 cup of the berries with a spatula and mix until well combined.
4. Spoon the batter into the prepared pan and smooth the top. Sprinkle the remaining 1/2 c berries and the granulated sugar over the top.
5. Bake until puffed and golden and a tester inserted into the center comes out clean, or with a few moist crumbs, 45 to 55 minutes.
6. Let the cake cool in the pan on a rack for about 15 minutes, then use the parchment paper to lift the cake out and onto the rack to cool completely. Store leftovers loosely covered at room temperature for up to 3 days.
Chocolate Chip Tahini Cake: Substitute 1 c chocolate chips for the berries. Add half to the batter and sprinkle half on top before the cake goes into the oven. Omit the additional granulated sugar sprinkled over the top.
Use Another Pan
Loaf: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes.
Round: Bake in a 9-inch round pan until puffed and a tester inserted into the center comes out clean, 45 to 55 minutes.