Honey, Tahini + Olive Oil Cake

A classic with a Middle Eastern twist, great for the holiday season and the perfect treat to start the New Year! Shana Tova from Farmer J!

Serves 8-10

15 Mins Prep

45-50 Mins Cooking



200g Cup Sugar
300g Honey
2 Tbsp. Date Molasses
30g Raw Tahini
3 Large Eggs
150g Olive Oil
10g Baking Powder
350g Plain Flour
1 Cup of strong Tea or Coffee
1 Tsp. Cinnamon
1 Tsp. Baharat spice mix
1 Pinch Sea Salt

Date Molasses
Almond flakes
Raw Tahini


Preparing the Batch
1. Whisk the eggs, honey, date molasses, Olive oil & add the sugar.
2. Add the Raw Tahini, Spices, whisk. Add the Flour & baking powder.
3. Pour the tea or coffee (your preference) continue mixing.
4. Cover with oil or butter Cake Pan, dust with a bit of flour.
5. Pour the Mix to the cake pan and sprinkle almond flakes.
6. Leave 2 cm / 1 inch from the rim to avoid overloading the batter.

Baking & finishing
1. Preheat the oven to 180C, once you placed the cake in the oven – drop the temperature to 160C.
2. Bake for 45-50 minutes, check the centre with toothpick inserted in the centre to come out clean, indicating that the crumb is fully set, and no excess moisture remains.
3. For Garnish, drizzle Date Molasses & raw tahini while the cake is hot. Let it cool and serve!