Description
This Strawberry Tahini Cake blends the nutty richness of tahini and warm cardamom with fresh strawberries and lemon zest for a tender, moist dessert. Yogurt keeps the crumb light and fluffy, while whipped cream and strawberries on top add a luscious, fresh finish. Perfect for a spring or summer gathering, this cake offers a unique twist on traditional fruit cakes with Middle Eastern-inspired flavors.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar (divided)
- 4 tablespoons granulated sugar (divided)
- 1/2 teaspoon ground cardamom
Wet Ingredients
- 2 eggs
- 1 cup plain whole-milk yogurt
- 1/2 cup vegetable oil
- 2 teaspoons lemon zest
- 1/4 cup tahini
Fruits and Toppings
- 3 cups fresh strawberries (2 cups diced, remaining for topping)
- 2 cups whipped cream
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
- Prepare the cake pan: Lightly coat a 9-inch cake pan with nonstick spray or alternatively butter and flour it to prevent the cake from sticking.
- Mix cardamom sugar: Combine the ground cardamom with 2 tablespoons of granulated sugar in a small bowl and set aside for sprinkling later.
- Dice strawberries: Chop 2 cups of fresh strawberries into small pieces and reserve for folding into the batter.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, 1 cup of sugar, and kosher salt thoroughly.
- Add wet ingredients: Make a well in the center of the dry ingredients and add the eggs, plain whole-milk yogurt, vegetable oil, and lemon zest. Whisk these together until well combined.
- Fold in strawberries: Gently fold the dry ingredients into the wet mixture until combined; then gently fold in the diced strawberries, ensuring they are evenly distributed without overmixing.
- Pour batter into pan: Transfer the batter to the prepared 9-inch cake pan, spreading it evenly to flatten the top.
- Add tahini drizzle and cardamom sugar: Mix tahini with the remaining 2 tablespoons of sugar and drizzle this mixture evenly over the batter, then sprinkle the reserved cardamom sugar on top for a fragrant finish.
- Bake the cake: Place the pan in the preheated oven and bake for 50 to 60 minutes or until a tester inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Remove the cake from the oven, transfer it to a wire rack, and let it cool in the pan. Once cool, invert the cake out of the pan and place it right side up.
- Finish with topping: When the cake is completely cooled, spread the whipped cream evenly over the top and garnish with the remaining fresh strawberries for a beautiful and delicious presentation.
Notes
- Ensure the cake is fully cooled before adding whipped cream to prevent it from melting.
- You can substitute plain Greek yogurt for whole-milk yogurt for a thicker texture.
- Use fresh, ripe strawberries for the best flavor; frozen strawberries may add too much moisture.
- The tahini drizzle adds a subtle nuttiness—feel free to adjust the amount based on taste preference.
- Storing leftover cake covered in the refrigerator will keep it fresh for up to 3 days.
