Craving a sweet treat but looking for cake recipes without butter? This Tahini and Honey Loaf is your answer! It’s incredibly moist, naturally sweetened, and offers a unique nutty flavor that’s both comforting and exciting.
Key Ingredients & Substitutions:
- Tahini: Use good quality, creamy tahini for the best flavor. No substitutes really work the same for this recipe.
- Honey: Any liquid honey works. Maple syrup is a good vegan alternative.
- Eggs: Essential for structure.
- Plain Flour: All-purpose flour. A 1:1 gluten-free blend can be used.
- Baking Powder: Ensures a good rise.
- Milk: Any dairy or non-dairy milk (almond, oat) works.
Ingredients:
Main:
- 1/2 cup (120g) tahini
- 1/2 cup (120g) honey
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (180g) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Topping:
- 1 tablespoon sesame seeds
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8 slices
- Tools Needed: Loaf pan (8.5 x 4.5 inches), mixing bowls, whisk.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8.5 x 4.5-inch loaf pan, or line it with parchment paper. This prevents sticking and makes removal easy.
2. Whisk Wet Ingredients
In a large bowl, whisk together the tahini, honey, eggs, milk, and vanilla extract until smooth. Ensure all ingredients are well combined and uniform.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the plain flour, baking powder, baking soda, and salt. Make sure there are no lumps in the dry mixture.
4. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough loaf.
5. Pour and Bake
Pour the batter into your prepared loaf pan. Sprinkle with sesame seeds if you are using them. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
6. Cool and Serve
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and prevents it from crumbling. Enjoy your delicious Tahini and Honey Loaf, a fantastic addition to your collection of cake recipes without butter.
Variation Ideas:
- Citrus Zest: Add the zest of one lemon or orange to the wet ingredients for a bright flavor.
- Chocolate Chips: Fold in 1/2 cup of chocolate chips with the dry ingredients.
- Nuts: Incorporate 1/4 cup of chopped walnuts or pecans for added crunch.
- Spice It Up: Add 1/2 teaspoon of ground cinnamon or cardamom for a warm, aromatic twist.
Storage Instructions:
Store your Tahini and Honey Loaf at room temperature in an airtight container for up to 3-4 days. You can also freeze individual slices wrapped tightly for up to 3 months. Thaw frozen slices at room temperature or gently warm them in the microwave.
Frequently Asked Questions (FAQ):
Can I make this recipe vegan?
Yes, substitute eggs with flax eggs (2 flax eggs = 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) and use maple syrup instead of honey.
Why is my loaf dry?
Overmixing the batter or overbaking can lead to a dry loaf. Mix until just combined and check for doneness with a skewer.
What is tahini?
Tahini is a paste made from ground sesame seeds, commonly used in Middle Eastern and Mediterranean cuisine.
Can I use whole wheat flour?
You can substitute up to half of the plain flour with whole wheat flour for a denser, nuttier loaf, but it might affect the texture.
Is this loaf suitable for breakfast?
Absolutely! This Tahini and Honey Loaf makes a wonderful, slightly sweet breakfast or a delightful snack with your tea or coffee.
How do I know if my tahini is good quality?
Good quality tahini is smooth, creamy, and pours easily. It should not be too bitter or gritty.