Tahini sesame seeds cake

  I know you guys love quick and easy recipes and here is another one-TAHINI SESAME SEEDS CAKE-made with homemade tahini paste because it's easy to  make and so delicious!

This cake comes together in just one bowl and is made with ingredients you probably already have on hand.While the addition of tahini paste imparts moisture,color and wonderful nutty taste to the crumb,the toasted sesame seeds on the crust provide a delicious crunchy texture and more nuttiness that's balanced out by the sweetness of the sugar.
There is also an addition of greek yogurt and vegetable oil that contributed to a soft and wet crumb that stays moist for days.We absolutely love this cake!!
Every bite of the cake is moist,nutty and comforting.Easy to make,even easier to eat!
Is the perfect companion for your coffee,tea or a glass of milk,good for breakfast,brunch or even dessert.It can easily be a picnic cake,so save this recipe for when all covid19 restrictions will be lifted and our life will return to normal!


  • Tahini is a condiment made from hulled or unhulled toasted sesame seeds,an ingredient used in many Mediterranean and Middle Eastern dishes and also in lots of dessert recipes.It is very simple to make,the seeds are first toasted to develop their nutty aroma,then ground in a food processor or blender with a little neutral oil until smooth and creamy.The paste can be made from both hulled(lighter in color) or unhulled(darker in color) ones.Some food bloggers say the unhulled sesame seeds tend to be more bitter than the hulled ones but i can't confirm because i haven't made tahini with unhulled sesame seeds yet.So use hulled ones! Meanwhile i tested unhulled sesame seeds as well and the only difference i noticed was in the color.With hulled sesame seeds tahini paste has a light golden color with unhulled instead the color is darker more  carameley.
  • In case you opt for store bought tahini to make the cake,you should know that some brands make tahini from raw sesame seeds.That has a lighter color and zero toasty flavor, it doesn't work for this recipe so avoid it.Also avoid that that is separated and overly oily.Search for one that has a darker color,with a smooth texture and made from toasted sesame seeds,that's full of nutty goodness!
  • Also,store bought tahini paste is pricey and why you should buy from the store if you can make your own tahini paste that is less expensive and tastes way better!

Prep Time:  
Cooking Time:50-60 
Yield:one loaf


For the cake:
  • 200g all purpose flour
  • 150g full-fat greek yogurt
  • 150g caster sugar
  • 115g tahini paste
  • 100ml sunflower oil
  • 11/2 tsp baking powder
  • 3 large eggs
  • 2tsp black sesame seeds(optional)
  • white,black sesame seeds for sprinkling

For tahini paste:
  • 250g hulled sesame seeds
  • 2-4 tbsp vegetable oil or other neutral oil
  • high powered blender or a good food processor


Tahini paste:
  • Add sesame seeds to a frying pan and  cook over medium-low heat,stirring constantly for about 4-5 minutes or until they became slightly golden(i like mine slightly golden brown for a nuttier flavor so i toasted them a little bit longer).Remove the pan from the heat and transfer the seeds to a bowl and cool completely.

  • Once cooled,add them to the food processor or blender and blend until a crumbly paste form.At this stage you can start to add the oil.
  • Add 2tbsp of oil and blend for 2-3 minutes(scraping the bottom and the sides of the food processor)until the paste become smooth and creamy.
  • If you use a food processor,you may need to blend for another minute or so and to add the remaining oil to reach a smooth and creamy consistency.

  • Scoop tahini in a jar,cover and store in the refrigerator for 3-4 weeks.If  it separates,give it a good stir before using.Much better than the store-bought one and so flavorful!It's gluten-free and vegan.An excellent ingredient for salad dressings,sauces,dips,savory dishes and sweet treats.

  • Preaheat oven to 175ºC /347ºF (convection/fan forced mode).
  • Butter and line with parchment paper a 25cm x 11cm loaf pan.Butter the sides of the pan and parchment paper as well.Sprinkle bottom and sides of the pan with black and white sesame seeds.
  • Add eggs to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 2-3 minutes until mixture becomes fluffy and doubles in volume.
  • Reduce the mixer speed to slow and add sunflower oil into a thin stream.Whisk until just combined.
  • With your mixer still on slow mode gradually add the yogurt and tahini paste,in 3 additions.
  • Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it gently using a wire whisk.Add 2tsp of black sesame seeds to the batter(this step is optional,if you like your cake with some texture then add them!!)and mix gently to combine.

  • Pour the batter into the prepared and add more black and white sesame seeds on top.
  • Bake at 175ºC /347ºF for 50 to 60 minutes until golden brown o top and the skewer inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
  • Allow to cool completely before cutting.
  • Store at room temperature,on the counter top covered with cling film.Due to its moist texture the cake stays good for up to 5 days.Mine didn't last so long!

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!