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Carrot Tahini & Dried fruit Cake


  • 175g Self-Raising Flour

  • Half a teaspoon of Baking Soda

  • 2 small Eggs

  • 75g Sunflower Oil

  • 60g ‘Sesame Kingdom’ premium Tahini

  • 1 Cup of finely grated Carrots

  • 200g White Sugar

  • 90g Dried Fruits soaked in Amaretto liqueur

  • 1 tablespoon Amaretto liqueur

  • 1/2 teaspoon cinnamon

  • A pinch of cloves

  • Pinch of salt

For the cake topping:

  • Crumbled Vanilla Halva by ‘Sesame Kingdom’

  • Roasted Pistachio

  • ‘Sesame Kingdom’ premium Silan (Date Honey)

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  1. Preheat oven to 170 degrees.

  2. Whisk well eggs and sugar into a puffy and bright mixture.

  3. After about 5 minutes, add slowly while mixing, the oil, liqueur, and carrots. Then add the Tahini for a few seconds only.

  4. In a separate bowl mix all the dry ingredients: flour, baking Soda, Cinnamon, Salt, and Cloves - add to the whipped egg mixture and mix slowly and only until a uniform mass is obtained (be careful not to mix too much, otherwise you will get a very compressed cake).

  5. Add the dried fruit and fold into the mixture with a spatula.

  6. Pour into a greased 24cm Springform cake tin and bake for about 50-55 minutes, until a toothpick is inserted into the cake center and comes out with moist crumbs.

  7. Remove from oven to cool well and sprinkle over Crumbled Halva roasted pistachios and sprinkle over a little bit of Silan.

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