APPLE TAHINI SPICE CAKE
This apple cake is tender, warmly spiced, and just a little nutty from tahini. Cinnamon gives it the familiar harvest flavor, while cardamom adds a gentle fragrant note that works beautifully with apples. Tahini replaces part of the fat and gives the crumb richness without making the cake heavy.
YIELD & TIMING
Rest/Ferment Time: None
Yield: 1 9-inch cake, about 10 servings
Bake/Cook Time: 40–48 minutes
Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
SERVING IDEAS Serve plain with coffee or tea, dusted lightly with powdered sugar, or with a spoonful of yogurt and a drizzle of honey.
INGREDIENTS
1 1/2 cups all-purpose flour (180 g)
1/2 cup whole wheat flour or fresh-milled soft wheat flour (60 g)
1 1/2 teaspoons baking powder (6 g)
1/2 teaspoon baking soda (3 g)
1 1/2 teaspoons ground cinnamon (4 g)
3/4 teaspoon ground cardamom (2 g)
1/2 teaspoon fine sea salt (3 g)
2 large eggs (100 g)
3/4 cup brown sugar, packed (150 g)
1/3 cup tahini, well stirred (85 g)
1/4 cup neutral oil or melted butter (55 g)
1/2 cup plain yogurt or buttermilk (120 g)
1 teaspoon vanilla extract (5 g)
2 cups peeled and diced apples (240 g)
1 tablespoon all-purpose flour, for tossing apples (8 g)
INSTRUCTIONS
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment.
Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cardamom, and salt in a medium bowl.
Toss the diced apples with 1 tablespoon flour and set aside.
In a large bowl, whisk the eggs and brown sugar until smooth.
Add the tahini, oil, yogurt, and vanilla.
Whisk until the batter is smooth and fully combined.
Add the dry ingredients to the wet ingredients.
Fold gently until no dry streaks remain.
Fold in the apples.
Spread the batter evenly into the prepared pan.
Bake for 40–48 minutes, until the center springs back lightly and a toothpick comes out with only moist crumbs.
Cool in the pan for 15 minutes.
Turn out onto a rack and cool before slicing.
VARIATIONS
Use pears in place of apples for a softer, more floral cake.
Add 1/2 cup chopped walnuts or pecans (55 g) for texture.
Add 1 teaspoon orange zest for a brighter cardamom note.
Use maple sugar or coconut sugar in place of brown sugar for a deeper flavor.
STORAGE
Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Freeze slices tightly wrapped for up to 3 months.
CHEF NOTE
Use a smooth, well-stirred tahini. If the tahini is very thick or dry, add 1 extra tablespoon yogurt to keep the cake tender. This recipe follows a practical pantry-style baking approach using staple flours, apples, eggs, yogurt, and warm spices.
NUTRITION INFORMATION
Approximate per serving:
Calories: 275
Protein: 5 g
Carbohydrates: 36 g
Fat: 13 g
