Tahini-Walnut Cake

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
This unique cake has a delicious and distinctive flavor from the tahini. The texture is softer than a classic bundt cake, but with a nice crunch from the walnuts. Since it's tender enough to serve unfrosted, it's quick and easy to prepare. And the layer of sesame seeds coating the outside makes for a beautiful presentation.



Special equipment:
a 7-cup bundt pan
  1. Preheat the oven to 350 degrees F. Coat a 7-cup bundt pan with nonstick spray and sprinkle the sesame seeds on the walls of the pan. Set aside.
  2. Beat the sugar and eggs with an electric mixer or stand mixer fitted with the paddle attachment on medium speed until fluffy and light in color, about 5 minutes. Reduce the speed to low, then mix in the milk, oil and vanilla. Add the tahini and mix well. Add the flour, baking powder and salt. Mix on low speed until combined. Gently fold in the walnuts.
  3. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the middle comes out clean with little to no crumbs, 35 to 45 minutes. Let the cake cool in the pan for 30 minutes, then turn out onto a wire rack and let cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Make sure the oil in the tahini is not separated. If it is, use a spoon or fork and mix it completely before adding it to the batter. Store the leftover cake in an airtight container for up to 3 days.