Tahini-walnut cake is one of those special desserts that surprises everyone with its unique flavor and incredibly moist texture. This cake celebrates the rich, nutty taste of tahini, the sesame seed paste commonly used in Middle Eastern cuisine, combined with toasted walnuts for extra depth and crunch. The result is a tender, not-too-sweet cake with a sophisticated flavor profile that stands apart from typical chocolate or vanilla desserts. The tahini adds moisture and a subtle earthiness that pairs beautifully with the walnuts, while a hint of orange zest and honey brings brightness and warmth. Whether you’re looking to impress guests with something unexpected, want to use that jar of tahini sitting in your pantry, or simply love exploring flavors from different cuisines, this cake delivers on every level. It’s equally at home at an afternoon tea party or as an elegant dinner party finale.
Serving Quantity: Serves 10 to 12 people
Cooking Time: 1 hour and 15 minutes (including 20 minutes prep time, 45 minutes baking time, and 10 minutes cooling time)
1. Ingredients
- One and one-half cups all-purpose flour
- One cup walnuts, toasted and chopped
- Three-quarters cup tahini (well-stirred)
- Three-quarters cup granulated sugar
- Half cup brown sugar, packed
- Three-quarters cup whole milk
- Half cup olive oil or vegetable oil
- Three large eggs
- One-third cup honey
- Two teaspoons baking powder
- One teaspoon baking soda
- One teaspoon vanilla extract
- Zest of one orange
- Half teaspoon salt
- Half teaspoon cinnamon
- Optional topping: honey glaze, sesame seeds, chopped walnuts
2. Toast the Walnuts
Start by toasting your walnuts to bring out their natural oils and deepen their flavor. Heat your oven to 350 degrees. Spread the walnuts in a single layer on a baking sheet. Toast them for 8 to 10 minutes, stirring once halfway through, until they’re fragrant and slightly darker in color. Watch them carefully because nuts can go from perfectly toasted to burned very quickly. Remove them from the oven and let them cool completely, then chop them into small pieces. Keep the oven on at 350 degrees for baking the cake.
3. Prepare Your Cake Pan
Take a 9-inch round cake pan or an 8-inch square pan and grease it thoroughly with butter or cooking spray. Make sure to get into all the corners and edges. Line the bottom with a circle of parchment paper cut to fit, then grease the parchment paper too. This double insurance ensures your cake will release cleanly from the pan. You can also dust the greased pan lightly with flour if you want extra protection against sticking.
4. Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Add the chopped toasted walnuts and toss them in the flour mixture. This coats the nuts and helps prevent them from sinking to the bottom of the cake during baking. Set this bowl aside. Mixing the dry ingredients first ensures everything is evenly distributed throughout the batter.
5. Prepare the Tahini
Tahini naturally separates with the oil rising to the top, so it’s crucial to stir it very well before measuring. Open your jar of tahini and stir it thoroughly from the bottom up until it’s completely smooth and uniform in consistency. If your tahini seems very thick or dry, you can warm it in the microwave for 10 to 15 seconds to make it easier to mix. Measure out three-quarters cup of the well-stirred tahini and set it aside.
6. Beat the Wet Ingredients
In another large bowl or the bowl of a stand mixer, combine the tahini, granulated sugar, and brown sugar. Beat them together with an electric mixer on medium speed for about 2 minutes until well blended and slightly fluffy. The mixture might look grainy at first, but keep beating. Add the eggs one at a time, beating well after each addition. The mixture should become smoother and lighter in color. Add the honey, oil, milk, vanilla extract, and orange zest. Beat everything together for another minute until completely combined and smooth.
7. Combine Wet and Dry
Pour the dry ingredients with the walnuts into the bowl with the wet ingredients. Use a rubber spatula or wooden spoon to gently fold everything together. Mix just until no streaks of flour remain and the batter is uniform. Don’t overmix or beat vigorously at this stage, as that can make the cake tough and dense. The batter should be thick and smooth with visible pieces of chopped walnuts throughout. A few small lumps are fine and will disappear during baking.
8. Pour and Smooth the Batter
Pour the batter into your prepared cake pan. Use a spatula to spread it evenly, paying special attention to pushing batter into the edges and corners. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter. Smooth the top with your spatula so it’s level. This helps the cake bake evenly and creates a flat top that’s easier to frost or glaze if desired.
9. Bake the Cake
Place the cake pan in your preheated 350-degree oven on the center rack. Bake for 40 to 45 minutes. The cake is done when the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out with just a few moist crumbs. The center should spring back lightly when touched. Start checking at 40 minutes to avoid overbaking. If the top starts browning too quickly before the center is done, tent it loosely with aluminum foil.
10. Cool the Cake
Remove the cake from the oven and place the pan on a wire cooling rack. Let it cool in the pan for 15 minutes. This resting time allows the cake to firm up slightly, making it easier to remove without breaking. After 15 minutes, run a thin knife around the edges to loosen the cake. Place a wire rack over the top of the pan and carefully flip it over. Lift off the pan and peel away the parchment paper. Flip the cake right-side up and let it cool completely on the rack for at least 30 minutes.
11. Make Optional Honey Glaze
If you want to add a sweet finishing touch, make a simple honey glaze while the cake cools. In a small bowl, whisk together three tablespoons of honey with one tablespoon of warm water or fresh orange juice until smooth and pourable. Once the cake is completely cool, drizzle this glaze over the top, letting it run down the sides naturally. Sprinkle with sesame seeds and extra chopped walnuts for a beautiful presentation. The glaze adds extra sweetness and gives the cake a professional bakery look.
12. Slice and Serve
Cut the completely cooled cake into wedges or squares using a sharp knife. Wipe the knife clean between cuts for the neatest slices. This cake is delicious on its own, but it’s also wonderful served with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of extra honey. The flavors actually improve after a day, so don’t hesitate to make this ahead. The tahini keeps the cake incredibly moist for several days.
13. Nutrition Information Per Serving
- Calories: 395
- Total fat: 22 grams
- Saturated fat: 3 grams
- Cholesterol: 50 milligrams
- Sodium: 280 milligrams
- Total carbohydrates: 44 grams
- Dietary fiber: 2 grams
- Sugars: 28 grams
- Protein: 7 grams
14. Helpful Tips for Perfect Tahini-Walnut Cake
- Always stir tahini thoroughly before measuring because the oil separates and rises to the top of the jar.
- Toast the walnuts even if they’re already roasted, as fresh toasting brings out much deeper, richer flavor.
- Use well-stirred tahini that’s smooth and pourable, not the dry, crumbly tahini from the bottom of the jar.
- Don’t skip the orange zest, as it adds brightness that balances the rich, earthy tahini flavor beautifully.
- Room temperature eggs mix into the batter more easily and create a lighter, fluffier texture.
- Store this cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- The cake freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and foil.
- Substitute pecans or almonds for walnuts if that’s what you have or prefer for a different nutty flavor.
- Add a quarter teaspoon of cardamom to the batter for an extra Middle Eastern aromatic note.
- Serve slices with a small cup of strong coffee or cardamom tea for an authentic Middle Eastern dessert experience.
