Mixed Berry Tahini Cake
A delightful cake combining the nutty richness of tahini with the freshness of mixed berries, creating a moist and flavorful treat perfect for any occasion.
Ingredients
For the Cake
- 200 g light brown sugar, packed
- 2 large eggs room temperature
- 115 g sour cream room temperature
- 100 g well-stirred tahini paste
- 95 g neutral-flavored oil
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 190 g all-purpose flour or gluten-free blend for GF option
- 210 g fresh mixed berries (blueberries, blackberries, raspberries)
- 1 tablespoon granulated sugar for topping
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and prepare an 8-inch square baking pan by greasing and lining it with parchment paper.
- In a large mixing bowl, beat together light brown sugar and large eggs until the mixture is lighter in color and airy.
- Add sour cream, tahini, oil, vanilla, and salt to the mixture, whisking until smooth.
- Mix in the baking powder and baking soda, then gently fold in the flour along with most of the mixed berries.
- Pour the batter into the prepared pan, level the surface, and scatter the remaining berries on top with a light sprinkle of sugar.
Baking
- Bake the cake for 45 to 55 minutes until it is risen, golden, and a tester comes out mostly clean.
- Allow the cake to cool briefly in the pan before lifting it out using the parchment paper and letting it cool on a wire rack.
Notes
For a sweeter touch, dust the cake with powdered sugar before serving. Can be served warm or at room temperature. Compliments with whipped cream or vanilla ice cream.