This is a one-bowl, no-mixer-needed recipe 🤩
I do wanna preface and say—
It’s not that cake is supposed to be healthy. Maybe it’s a stretch to call cake healthy, BUT!
In my family, we enjoy cake on Shabbat morning (with coffee of course for Josh and I), and so because it’s a weekly thing, I bake healthy loaf cakes for the weekend.
This one is a ”halva” flavored cake (no actual halva though!)- it has both tahini AND olive oil (yes— 🫒!!).
Did you know you can bake loaf cakes with olive oil and you won’t even taste it?!
Ingredients
- 2 eggs
- 200 grams / 1 cup sugar (brown)
- 1 packet / 2 tsp vanilla sugar
- 1/4 cup olive oil
- 2/3 cup orange juice
- 185 grams / 1.3 cups flour (spelt)
- 1.25 tsp baking powder
- 120 grams / 0.5 cup tahini
Instructions
- Preheat oven to 160 C (320 F), convection bake/turbo
- Whisk eggs and sugar and vanilla sugar in a bowl for like 2 minutes till the mixture gets nice and fluffy.
- Slowly add in olive oil while continuing to whisk.
- Add in orange juice, mix.
- Add in flour and baking powder, mix to combine.
- Lastly add the tahini and mix but just till combined.
- Lightly coat your cake pan with a shmear of tahini and then coat with sesame seeds (remember that arts and crafts thing with glue and colored sand? Like that).
- Bake for around 45 minutes (toothpick should come out with slightly moist crumbs).
