Rosh Hashanah is coming, and I’m getting ready with this perfectly balanced, moist and delicious Honey Tahini Bundt Cake!
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It’s hard to believe that Rosh Hashanah is here again. It’s always a little sad when the summer is wrapping up and everything turns to fall – but the fun thing is that means fall food. And I love fall food! Apples, pumpkin, maple, cinnamon and honey – oh my! Today, I’m sharing my newest honey bundt cake for Rosh Hashanah: Honey Tahini Bundt Cake!
Two years ago, I shared this delicious Honey Chocolate Bundt Cake. I didn’t think I could top that, but then I came up with my Honey Coffee Bundt Cake. At that point, I really thought I had peaked in the Honey Bundt Cake department. But then….! Then I came up with this year’s creation. Honey Tahini Bundt Cake is ridiculously good. No jokes.
It’s traditional on Rosh Hashanah to eat things with honey, which symbolizes our wishes that God grant us a new year that’s sweet like honey. If you’re looking for a new and balanced way to enjoy honey cake and still have a sweet year, this cake is the one for you!
The dominant flavor of this cake is honey, make no mistakes about it. But there’s an undertone of tahini that balances out the sweetness of the honey with such perfection, I kind of can’t believe how perfectly it came out! This cake has it all: moist, sweet, but not too sweet, and really hard to stop at just one slice! If you love tahini, you’ll especially love the Honey Tahini Glaze, where the tahini comes thru in a big way and carries the flavor all throughout the cake.
Before we move onto the recipe, I wanted to tell you about a little change around here….that might explain my absence these last few months…. I got married! That’s right. I got engaged right at the beginning of the summer, and we got married a couple of weeks ago! I shared some photos on my Instagram page of our big day, if you’d like to take a look. Anyway, going forward, when you see recipes from me, or catch me on Facebook or Instagram, you’ll notice a little change. I’m Miriam Pascal Cohen now!
Back to this honey cake – I really hope you make it! You can make it now and freeze it for Rosh Hashanah, so what are you waiting for?
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- 4 eggs
- ⅓ cup sugar
- ⅓ cup oil
- ½ cup tahini paste
- 1 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 2¼ cups flour
- 1 cup milk or non dairy milk
- 1 cup powdered sugar
- 2 Tablespoons tahini paste
- 2 Tablespoons honey
- about 2 teaspoons warm water
- Preheat oven to 350. Grease and flour a bundt pan and set aside.
- In a medium bowl, whisk together eggs, sugar, oil, tahini paste and honey until smooth.
- Add vanilla, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Mix well to incorporate.
- Stir in half of the flour, followed by half of the milk. Mix until incorporated. Repeat with remaining flour and milk.
- Pour batter into prepared bundt pan. Bake for about 45 minutes, until the top feels set. Remove from oven and set aside to cool completely before glazing.
- Place powdered sugar, tahini paste, honey and 2 teaspoons of water into a small bowl. Stir until smooth. If necessary, add additional water (a few drops at a time) to reach desired consistency.
- Drizzle glaze over cooled cake.
- This cake freezes nicely in an airtight container or bag.
My most recommended bundt pan: I get loads of questions about getting your bundt cake out of the pan, and I believe firmly that it all comes down to using the right pan! This Nordicware original pan is the one in all of my baking. It’s got an amazing non-stick coating that the cakes slide right out of. Click here to purchase it.
Note about Tahini Paste: The tahini paste that’s called for in this cake is made from nothing but ground sesame seeds. You’ll find it in grocery stores, often near the peanut butter and similar products. If you have trouble finding it locally, you can get it on Amazon as well. Look for tahini paste with just sesame seeds in the ingredients – this isn’t to be confused with prepared techina spread, which has other savory flavors added and will not work in this cake, or other sweet recipes using tahini.
Some more Rosh Hashanah recipes to consider:
Some more fall flavored bundt cakes that you’ll love:
Streusel Swirled Butterscotch Bundt Cake
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Thanks for stopping by! I hope you love this cake as much as we did! Come back soon for more delicious recipes! – Miriam
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Hi is that a typo or is it 2 tsp of baking powder or
just one? Desperate to try this LOVE anything tehina
Hi, recipel ooks good
Do i have to use white flour.
Have you yourself tried alternatives?
Laurel Essel, Bet Lehem Haglilit, Istael
Mazel tov Miriam!
Hello
I am anxious to try this recipe.
Although can you please tell me if in steps 3 and 4, does the word mix refer to a blender or by hand?
Thank you
Mazel tov!!! So excited for you! I’ve always been a huge fan of your blog and recipes, and was so excited to see your news. Mr. Cohen is one lucky guy, and may you build a wonderful (and delicious) home together! Ksiva v’chasima tova
I made the cake today and it’s delicious! I never would have dreamed that tahini in a cake would be this incredible, but it is!
Excellent recipe! Thank you for sharing.