Sesame ‘Tikkun’ Cake with Blood Orange and Pomegranate Glaze
For the cake (Adapted from Erin Made This)
1/2 c (generous) of tahini plus 2 tbsp for the cake tin
1/3 c white or toasted sesame seeds
1/4 c black sesame seeds
1/2 c sugar
1/3 c honey
2 tsp vanilla extract
1/2 c olive oil
2/3 c orange juice (fresh squeezed preferable)
1 1/4 c all purpose flour
1/4 c whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
For the glaze
1 1 /4 c powdered/confectioners sugar
1/4 c blood orange and/or pomegranate juice. I used a mix of both but you can use whatever you want up to 1/4 c of juice total
zest of the orange (if using)
1/4 c pomegranate seeds
Small piece of crumbled halvah
1 – 2 tbsp dried edible rose petals
- Preheat the oven to 350F/180 C.
- In a round cake or long rectangular loaf tin, brush the inside with 2 tbsp tahini and then coat with the white sesame seeds. I also put a pinch of flour and very lightly coat/dust the tin for extra insurance. Set aside.
- In a medium bowl add the flour, baking powder, baking soda, and black sesame seeds. Give it a gentle mix with a whisk to combine. Set aside.
- In a large bowl, add the sugar, eggs, honey and vanilla. Whisk to combine. Then add the olive oil (while whisking). Then add the orange juice and combine. Then add the tahini and combine.
- Add the dry ingredients into the wet ingredients and gently whisk to combine. Pour the batter into the prepared baking tin and bake for 40 – 45 minutes or until brown on top and cooked through.
- When the cake is cooked and fully cooled, prepare the glaze. In a small bowl combine the juice, zest (if using) and powdered sugar. Whisk to combine. Pour over the cooled cake. You can spoon any excess glaze from the bottom and repour on top. As the glaze sets, add the toppings. Allow glaze and toppings to fully set, then serve.