Blackberry-Tahini Yogurt Cake
A moist and fragrant cake featuring fresh blackberries and tahini, enhanced with cardamom and citrus zest. This unique combination creates a sophisticated dessert where the nutty tahini perfectly complements the sweet berries.
Ingredients
- •½ teaspoon ground cardamom or cinnamon
- •4 tablespoons sugar
- •2¼ cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon kosher salt
- •2 large eggs
- •1 cup plain whole-milk yogurt
- •½ cup vegetable oil
- •2 teaspoons citrus zest
- •2 cups blackberries
- •¼ cup tahini
Cooking Instructions
- 1.
Preheat oven to 350°F. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
10 min
- 2.
Whisk flour, baking powder, 1 cup sugar, and 1/2 tsp. salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.
15 min
- 3.
Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
5 min
- 4.
Bake cake until a tester inserted into the center comes out clean, 50-60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.
60 min
- 5.
Cake can be baked 2 days ahead. Store tightly covered at room temperature.
