Apple Tahini Cardamom Cake
Apple cake that is dense but very soft at the same time. It also has tahini and cardamom flavors, sweetness from jaggery and nice lemony tahini glaze covers the cake.
Servings: 1 loaf
Ingredients
Cake
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp cardamom powder
- 2 tsp sesame seeds
- 1/2 cup oil
- 2 eggs
- 1 ¼ cup brown sugar or jaggery
- ¼ cup tahini
- 1 tsp vanilla
- 2 cups peeled and grated apples
- ¼ cup walnuts roughly chopped
glaze
- ½ cup confectioner’s sugar
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp cardamom powder
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk the flour, baking powder, baking soda, salt, cardamom, 1 tsp sesame seeds together in a large bowl until combined. Set aside.
- In a medium bowl, whisk the oil, eggs, brown sugar/jaggery, tahini and vanilla together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the shredded apples and walnuts. Batter will be little bit thick.
- Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes.
- Baking times vary so keep an eye. The bread is done when a toothpick inserted in the center comes out clean. Remove the bread from the oven.
- In a mixing bowl, take confectioners’ sugar, cardamom, tahini, and lemon juice whisk it to smooth. Add milk only if you think it’s too thick and you want to thin it out. Pour the glaze on the cooled apple cake and sprinkle the remaining sesame seeds if you like. Let it set for few minutes and then slice and serve.
- Cool it for 10 minutes in the pan and then transfer it on a wire rack and completely cool it before pouring the glaze.
- Cover and store leftover cake at room temperature for up to 3-4 days or in the refrigerator for few days.
Notes
- Apples – Use sweet and tart varieties if you can.
- Sweetness – Use brown sugar for better results. I have used half brown sugar and half jaggery.
- If you want a thicker glaze use 1 cup of c. sugar and reduce 1/4 sugar from the actual cake recipe.
- You can easily make muffins from this batter, instead of loaf cake. Baking time will vary.
- Cake can be frozen for up to 3 months easily.