Description
This Strawberry Tahini Cake is a delightful blend of nutty tahini and fresh strawberries, creating a moist, flavorful dessert with a hint of cardamom spice. Topped with whipped cream and more strawberries, this cake is perfect for any occasion that calls for a unique and refreshing twist on a classic strawberry cake.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 4 tablespoons granulated sugar (divided)
Wet Ingredients
- 2 eggs
- 1 cup plain whole-milk yogurt
- 1/2 cup vegetable oil
- 2 teaspoons lemon zest
- 1/4 cup tahini
Fruit and Toppings
- 3 cups fresh strawberries
- 2 cups whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the right temperature before baking your cake.
- Prepare Cake Pan: Lightly coat a 9-inch cake pan with nonstick spray, or grease with butter and lightly dust with flour to prevent the cake from sticking.
- Make Cardamom Sugar: In a small bowl, combine ground cardamom and 2 tablespoons of sugar; set this aromatic mixture aside to add a spiced finish to the cake.
- Chop Strawberries: Dice 2 cups of the fresh strawberries and set them aside for folding into the batter later.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, 1 cup of sugar, and salt until fully combined to create the dry base of your cake.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients, then add eggs, plain whole-milk yogurt, vegetable oil, and lemon zest. Whisk these wet ingredients together until smooth.
- Fold in Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Then add the diced strawberries and carefully fold them into the batter to distribute evenly without overmixing.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula to ensure uniform baking.
- Prepare Tahini Drizzle: Mix tahini and the remaining 2 tablespoons of sugar in a small bowl until smooth. Drizzle this mixture evenly over the top of the batter, then sprinkle the reserved cardamom sugar mixture on top for added flavor and decoration.
- Bake the Cake: Place the cake in the preheated oven and bake for 50 to 60 minutes, or until a toothpick or cake tester inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool in the pan for a while, then carefully invert it out of the pan and place it right side up on the rack to cool completely.
- Add Toppings: Once the cake is completely cooled, spread the whipped cream over the top and garnish with the remaining fresh strawberries for a fresh, creamy finish.
Notes
- Make sure the cake is completely cool before adding whipped cream to prevent it from melting.
- You can use low-fat yogurt or substitute with Greek yogurt for a tangier flavor.
- For a nut-free version, omit the tahini and use a mild vegetable oil blend.
- Fresh strawberries can be substituted with frozen berries if out of season, but ensure they are fully thawed and drained.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
