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Strawberry Tahini Cake

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This Strawberry Tahini Cake combines juicy strawberries, nutty tahini, and fragrant cardamom in a moist yogurt-based cake. Topped with whipped cream and fresh berries, it’s an elegant yet approachable dessert perfect for any occasion.

Ingredients

1/2 teaspoon ground cardamom

1 cup plus 4 tablespoons granulated sugar, divided

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 eggs

1 cup plain whole-milk yogurt

1/2 cup vegetable oil

2 teaspoons lemon zest

3 cups fresh strawberries, divided

1/4 cup tahini

2 cups whipped cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with nonstick spray or butter and flour.
  2. In a small bowl, mix the cardamom with 2 tablespoons of the sugar and set aside.
  3. Dice 2 cups of the strawberries and reserve the remaining strawberries for topping.
  4. In a large bowl, whisk together the flour, baking powder, 1 cup of sugar, and salt.
  5. Make a well in the center and add the eggs, yogurt, vegetable oil, and lemon zest. Whisk until combined.
  6. Fold the wet and dry ingredients together until fully incorporated.
  7. Gently fold in the diced strawberries.
  8. Transfer the batter to the prepared cake pan and smooth the top.
  9. Mix the tahini with the remaining 2 tablespoons sugar and drizzle over the batter.
  10. Sprinkle the cardamom sugar evenly over the top.
  11. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
  12. Cool completely in the pan on a wire rack, then invert and turn right side up.
  13. Spread whipped cream over the cooled cake and top with the remaining fresh strawberries before serving.

Notes

Fresh strawberries provide the best texture, but thawed and well-drained frozen strawberries can be used.

Greek yogurt may be substituted for whole-milk yogurt, though the cake may be slightly denser.

Try raspberries, blackberries, or mixed berries for a variation.

Add extra lemon zest for a brighter citrus flavor.

Top with toasted sesame seeds or chopped pistachios for added texture.

Store covered in the refrigerator for up to 3 days.

Freeze the unfrosted cake for up to 3 months and add toppings after thawing.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-tahini-cake/