A warm, cinnamon sugar topped teacake was a weekly feature when I was a kid. In fact, it was probably one of the first things I ever baked. Never from scratch though. My mum would always buy the Green’s packet mix and after throwing it together, I would hang tight for the cake to finish baking so I could slather it with margarine (bleurgh!) and then finally, sprinkle over the tiny packet of cinnamon sugar.
My research (*cough*, google search) tells me many stories of teacakes. It appears that those outside Australia were deprived of scoffing a golden cinnamon teacake after school. Except for India. Their teacake is similar, but without the cinnamon.
A british teacake is a yeasted fruit bun. Those Swedes enjoy teacake that resembles soda bread and is eaten with jam. And Americans? Tea cakes are cookies and are AKA Russian Tea Cakes!
Um, so, can we just get a teacake consensus? Probably not. So let’s just throw another teacake in the mix shall we? This sesame and tahini teacake breaks ALL the Australian teacake rules but yields a similar, dense and buttery result without the butter.
What I love most about this recipe is that you line the tin with tahini and sesame seeds. This gives the lovely sesame coating you see here, something I’ve never seen before. The nutty and earthy tahini flavour makes no excuses in this cake, so tahini haters beware. (Also, beware that I am kind of judging you).
The recipe is from Falafel for Breakfast, a book by my one of my favourite Sydney cafes and now my favourite people ever: Michael Rantissi and Kristy Frawley of Kepos Street Kitchen. ‘
To all my friends and family, expect a heavy dose of Israeli food over the coming weeks, ’cause I plan on working my way through this until I cannot stand the sight of hummus anymore, which is unlikely. Also, v sorry in advance for my garlic breath.
- 200g tahini, plus 4 tbsp for brushing
- 5 tbsp of sesame seeds, plus 2 tbsp for coating
- 3 eggs
- 300g caster sugar
- 1 vanilla bean, seeds scraped
- 190mL light olive oil (I used extra virgin and loved the flavour and actually found it mild)
- 240mL orange juice
- 280g plain flour
- 2 tsp baking powder
- Pre heat the oven to 160 degrees Celsius.
- Brush a 25cm bundt tin with the reserved tahini then coat the tahini with the 2 tbsp of sesame seeds. Set aside.
- Whisk the eggs, sugar and vanilla in a large mixing bowl.
- Slowly add the oil while whisking gently. Add the orange juice and mix well.
- Whisk in the tahini and mix until well combined.
- Sift in the flour and baking powder then fold until combined. Add the sesame seeds and fold.
- Pour into the prepared tin and bake for 50-60 minutes until cooked through.
- Allow to cool for 10 minutes then remove from the tin to a cooling rack.