Of all the trends we’ve covered, “savory dessert” has always been a hard sell. But the appearance of tahini shortbread cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case. And for that, we give thanks. This tahini quick bread recipe will make you a believer too.
Recipe information
Yield
Makes one 8½x4½" loaf
Ingredients
2
1
1½
1¾
1
½
¼
½
½
2
1
½
1½
Preparation
Step 1
Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Lightly coat parchment with nonstick spray. Sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat; tap out excess. Finely grind 2 Tbsp. black sesame seeds in a spice mill, food processor, or blender; set aside.
Step 2
Whisk flour, baking powder, salt, cardamom, and baking soda in a medium bowl to combine. Whisk yogurt and tahini in another small bowl until smooth (mixture will seize and stiffen at first).
Step 3
Using an electric mixer on medium-high speed, beat eggs, vanilla, and 1 cup sugar in a large bowl until eggs are pale and thick (use the paddle attachment if using a stand mixer), about 2 minutes. Reduce speed to medium and, with motor running, gradually stream in vegetable oil and sesame oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, beginning and ending with dry ingredients. Beat after each addition until fully incorporated. Scrape half of batter into the bowl that held the dry ingredients. Add reserved ground black sesame seeds to the remaining batter and mix on medium speed until evenly distributed—this is your black swirl.
Step 4
Alternating between batters, spoon large dollops into prepared pan.
Step 5
The dramatic streaks may look like they require artistic talent, but really all you need is a metal or wooden skewer. The key is not to overswirl, which will muddle the two different-color batters into a gray blob. For Instagram-worthy defined swooshes, insert the skewer all the way to the bottom of the pan, then use confident strokes to make up to four figure-eight patterns throughout the loaf.
Step 6
Sprinkle with more white and black sesame seeds, then with more sugar. Bake until a tester inserted into the center of cake comes out clean, 55–65 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around short sides of pan and use parchment to help lift cake out of pan and onto rack. Let cool completely.
Step 7
Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Step 8
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
Leave a Review
Reviews (47)
Back to TopI'll try it one more time. I followed the instructions exactly (and it's a recipe that has enough steps and makes enough mess that you really have to want it) and it came out dry and flavorless despite how delicious the batter was. Also burned on top. Maybe bake at a lower temp?
Anonymous
earth
10/26/2018
Ok so I saw a photo of this cake on ig and could imagine the savory sweetness of it all and decided I’d check out the recipe. Then I saw it only had 1 not so good rating so now I had to make it cause I knew it was going to be good and couldn’t leave it here with 2 stars. I followed the instructions exactly. The ingredients I switched up a bit based on stuff I had, in no way was I trying to improve it or anything. I used an organic whole wheat pastry flour, siggis whole milk vanilla yogurt, olive oil, and I made my own tahini cause apparently it’s expensive but super simple to make? Anyways point is it came out AMAZING! So I can’t even imagine how it would have tasted had I the ingredients I was supposed to. Definitely would recommend you make this!
Mb1998
12/6/2018
I wished you guys gave metric measurements. Especially when you're all big on weighing your ingredients
Anonymous
Singapore
2/9/2019
folliwed the recipe exactly as given and it turned out amazing! The outside was slightly sweet and crunchy with a light fluffy interior. I was just xoecting tge flavor to have a slight bitter flavor but it had an creamy peanut buttery flavor. Definitely will make this quick-bread again!
Anonymous
Santa Barbara
2/10/2019
Absolutely divine! Recipe was easy to follow and the cake turned out extremely tender and moist. Perfect amount of sesame flavor without being overpowering, just the right amount of sweetness. I made it without a stand mixer and it was still delicious.
Jujulee14
California
2/10/2019
This recipe ticks all the boxes--balanced in all ways delicious. Accidentally used greek yogurt, which made the batter a bit too thick, preventing as marvelous a swirl, but the texture was dynamite! Will be making my second loaf tonight.
halllu
HOUSTON
2/11/2019
PLease write the recipe with grams ! THank you !
Anonymous
France
2/15/2019