Honey and sesame are a perfect pair to welcome in the new year. Customarily eaten at Rosh Hashanah, honey is used to add sweetness to the new year, and sesame seeds are eaten for increased abundance, as their size makes them too numerous to count. Symbolism notwithstanding, honey and sesame are a classic flavor combination.
Sesame seeds are also a favorite ingredient in Israeli desserts and across the Middle East. In Hebrew, this cake is known as “oogat soomsoom v’dvash;” Syrian Jews have a similar version called “ka’ikeh b’ah’sal.” This cake is all about the earthy nuttiness of sesame seeds that comes from using both tahini and toasted sesame in the batter. Once it’s baked and cooled, a honey glaze on top adds another layer of sweetness, and it can be drizzled on decoratively for a festive presentation.
This recipe can be made in one bowl without any special equipment, it is pareve (non-dairy) and uses simple ingredients. While this would be a welcome addition to any High Holiday spread, it is also an addictively delicious snacking cake that you’ll want to make year-round.
Note: The cake can be made ahead of time and will last 5-6 days at room temperature, covered or in an airtight container.
Honey-Sesame Cake
This nutty and sweet cake is pareve and made using only one bowl!
- Total Time: 45 minutes
- Yield: 9-12
Ingredients
For the cake:
- ⅓ cup white sesame seeds, plus more for garnish
- 2 large eggs, at room temperature
- ⅓ cup honey
- ⅓ cup oil
- ¼ cup tahini, stirred well
- ¼ cup strong black coffee or black tea, warm or at room temperature
- ¼ cup (60 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
For the glaze:
- 6 Tbsp powdered sugar
- 1 Tbsp honey
- 1 Tbsp water
- 1 Tbsp black and white sesame seeds, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Line and grease a 9” round or square cake pan. (This cake can also be baked in a loaf pan, but the baking time will increase.)
- Add the raw sesame seeds to a dry skillet over medium-high heat; toast the seeds until fragrant and just starting to brown, 3-4 minutes. Immediately remove the sesame seeds and transfer them to a dish; reserve and allow them to fully cool before using. You can use pretoasted sesame seeds, but toasting them yourself will give this cake a deeper sesame flavor.
- In a large bowl, combine the eggs, honey, oil, tahini, strong coffee or tea, sugar, brown sugar, vanilla extract and salt. Whisk until smooth.
- Using a mesh sieve or flour sifter, sift in the flour, baking powder and baking soda into the wet ingredients. Mix until everything is just combined, be careful not to overmix the batter. Add the toasted and cooled sesame seeds to the batter, and mix until just evenly incorporated.
- Transfer the batter to your lined and greased cake pan. Bake for 30 minutes, or until the cake is golden brown, and a cake tester or toothpick comes out clean. Allow the cake to fully cool.
- While the cake is cooling, make the glaze by combining the powdered sugar, honey and water in a bowl. Whisk until smooth. Drizzle the glaze over the cake, and top with extra sesame seeds if desired.
Notes
The cake can be made ahead of time and will last 5-6 days at room temperature, covered or in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Israeli
2 questions please.
Can this recipe be doubled? Can it be frozen?
This recipe has not been tested when doubled, but if you try it please let us know how it turns out. We would instead suggest to make two batches. The cake can be made ahead and frozen.
Can you omit the tahini or substitute something for it
It really is meant to be a sesame cake (and tahini is kind of key), the problem with another nut butter is they’re typically too thick, but thinned-out almond butter would work. Alternatively, you can simply replace the tahini with more oil.
Can I substitute almond flour, if so, in what quantity?
We have not tested this recipe with almond flour, but please let us know if you have success using it.
Can you substitute the eggs for vegan product and honey with agave ?
Hi Edna, We have not tested this cake with an egg substitute or agave, but please let us know how it turns out for you if you try it. Rachel at The Nosher.
Hi Edna, I’ve been making a vegan version of this recipe for a while now and it always turns out really good! I swap the 2 eggs for 2 “flax eggs” (2 tbsp of ground flax seeds + 5 tbsp of water) and the honey for a vegan honey substitute such as the Bee-mindful hunnie. Hope this helps!
I’ve baked this twice and it is delicious. First time I did it was to serve as a coffee cake after a meal, i replaced the white sugar with xylitol and the brown sugar with more xylitol and raw molasses. We served it with a dollop of cream.
Last night I baked it again but I put a little twist, instead of baking in a cake pan, I baked it in a glas serving dish in oder to transform it into a pudding(dessert), again with the xylitol replacement. While the cake was baking a made a sause with a cup of unsweetened evaporated milk, some honey, a little xylitol, some tahini and a bit of butter, all heated up in a small sauce pan. When the cake came out of the oven, I poked some holes in it and poured the hot sauce slowly over it, finishing off with black and white sesame seeds. I served it warm with vanilla ice cream. Wow! It was exceptional! Here in South Africa we have a pudding called Malva Pudding, it is like the national pudding being served at weddings and restaurants – but this Honey and Sesame pudding that I made from this cake recipe tops it by far. My family absolutely loved it and my husbamd said it’s the best thing he had in a long time – definately going into the family favorite file!!! Thank you so much for an excellent recipe. ♥️🌹
For Rosh Hashana one should only use white sesame seeds