Tahini Date Cake Recipe

5 from 8 votes

This tahini date cake is rich and easy to make. The combination of tahini with chunks of sweet dates and walnuts make this fluffy and tender cake perfect for any occasion.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: middle eastern

Servings:

Author: Shadi HasanzadeNemati

Ingredients

8 Natural Delights Medjool dates
1 cup walnuts chopped
2 cups all purpose flour plus 2 tablespoons
2 tsp baking powder
1/4 tsp kosher salt
3 large eggs room temperature
1 cup sugar
1 cup milk whole, 2% or plain plant-based
1/2 cup oil neutral flavor such as grapeseed or avocado oil
1 cup tahini
1/2 tsp cinnamon
2 tbsp sesame seeds optional

US Customary - Metric

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.

Video

Notes

Leftovers: Store the leftovers in an airtight container and keep at room temperature for a day or in the fridge for up to one week.
Freeze: Wrap each cake slice individually and freeze for up to 3 months.
Gluten free: Use 1:1 gluten free flour.
Nuts: Leave out the walnuts or use other nuts such as hazelnuts or almonds.

Nutrition