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Tahini and Date Cake Recipe

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A moist and rich cake made with sweet Medjool dates and creamy tahini, offering deep caramel-like flavor and a subtle nutty taste. Topped with walnuts and sesame seeds, this Middle Eastern-inspired dessert is simple, comforting, and full of texture.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 300 g Medjool dates, pitted
  • 3/4 cup (180 ml) water
  • 1 tablespoon lemon juice
  • 1/4 cup (60 g) butter, room temperature
  • 1/4 cup (50 g) brown sugar
  • 2 large eggs
  • 1/2 cup (110 g) tahini paste
  • 1 1/4 cups (155 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 g) walnuts, chopped
  • 1–2 tablespoons sesame seeds

Instructions

  1. Preheat the oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the pan.
  2. Place the pitted dates, water, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5–8 minutes until the dates soften and form a thick paste. Allow the mixture to cool slightly.
  3. In a bowl, sift together the flour, baking soda, baking powder, and salt.
  4. In a separate bowl, cream the butter and brown sugar together until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the tahini paste, prepared date mixture, and vanilla extract until fully combined.
  7. Gradually fold the dry ingredients into the wet mixture in two additions, mixing gently until a smooth batter forms.
  8. Pour the batter into the prepared cake pan and spread evenly. Sprinkle chopped walnuts and sesame seeds over the top.
  9. Bake for 40–50 minutes until a toothpick inserted in the center comes out clean. After about 30 minutes, loosely cover the cake with foil if the top browns too quickly.
  10. Allow the cake to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Add a pinch of cinnamon or cardamom for warm spice flavor.
  • Chopped almonds or pistachios can replace walnuts for a different texture.
  • For a richer dessert, drizzle with a tahini glaze made from tahini, powdered sugar, and warm water.
  • The batter can also be baked in muffin tins for 20–25 minutes.
  • Store the cake in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.

Nutrition

Find it online: https://savorymomskitchen.com/tahini-and-date-cake-recipe/