Though it features 2 very healthy ingredients, don't be confused -
this is not a super healthy dish.
The unique combination of tahini, carrots and spices makes it an
unforgettable cake. Enjoy!
Another great recipe from the Israeli cake guru.
With this ingredients you can make 2 long and thin cakes (we used 2 loaf pans) or 1 round big cake.
Ingredients- 1 1/2 cups brown sugar (360 grams) - 3/4 cup oil (180 ml) - 4 eggs - 3/4 cup tahini (180 grams) - 1/2 cup flour (70 grams) - 3/4 cup whole wheat flour (110 g) - 2 1/2 cups grated carrots (350 g) - 1 teaspoon baking powder - 1 heaping teaspoon baking soda - 1/2 teaspoon salt - 1 heaping teaspoon cinnamon - 1 teaspoon ground black pepper - 2 1/2 cups coarsely grated carrots (350 g) - 1 1/2 cups walnuts, broken (150 grams) Decoration- 1/2 cup sesame seeds (80 grams) |
Preheat oven to 160°C degrees. In a large bowl beat brown sugar, oil and eggs into a smooth mixture. |
Stir in tahini. |
Add the two types of flour, baking powder, |
baking soda, salt, cinnamon |
and black pepper and mix just until blended without lumps. |
Grater the carrots and chop the nuts. |
Add the carrots and nuts and mix. |
Oil a baking pan and put a handful of sesame seeds in. Shake the pan so that the sesame coats it from within. |
Pour the batter in, up to three quarters of the pan's height. Generously sprinkle with sesame seeds also on top. Bake about 45 minutes in the oven at 160°C (320F), until the cake is springy to touch, and a toothpick stuck in center comes out almost completely dry (with moist crumbs). |
Let the cake cool before to serve at room temperature. You can flip che cake to make it nicer. Serve cold. |
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