Tahini and Pomegranate Molasses Cake
A sophisticated, moist Middle Eastern-inspired sponge cake that balances the nutty richness of toasted sesame tahini with the bright, tangy depth of pomegranate molasses.
Ingredients
Ingredients
- 1.75 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp sea salt
- 0.75 cup unsalted butter softened at room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 0.5 cup tahini well-stirred
- 0.25 cup pomegranate molasses plus extra for drizzling
- 0.33 cup whole milk
- 2 tbsp white sesame seeds for topping
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For a more intense flavor, serve with a dollop of Greek yogurt mixed with a touch of honey. If you cannot find pomegranate molasses, you can reduce 1 cup of pomegranate juice with 1 tbsp of sugar until it reaches a thick syrup consistency.