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.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher’s stories and recipes accessible to all.
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