Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
It’s Saint Patrick’s Day on Sunday, so I have a little treat for you guys. A tahini budt cake with a very delicious kiwi glaze. It has to be something green, right?
I used the last of our homegrown kiwis for this glaze. I love having kiwis because they hold very well during the Winter. Leave it in a cold place and they’ll be good until Spring. Isn’t it great to have some homegrown fruits available during the Winter?
We don’t have a huge garden but it’s better than nothing. In fact, you don’t need a lot of space to grow your own food. Even a balcony works for a lot of produce. My mission this year is to expand the garden to my balconies. I have two, one facing East and one facing West, so I can have some produce on one and some on the other, depending on what each plant prefers.
Let’s get back to the tahini bundt cake.
I love any kind of bundt cake really. But tahini bundt cake is so special I’m wondering if it is my favorite so far? Probably yes! Every bite is so full of flavor. I made this cake with oil, not butter. We all know butter adds amazing taste but oil in cakes adds softness and keeps the cake moist for a longer time. This time I added olive oil, instead of plain vegetable oil, because it adds such a nice flavor and goes so well with tahini.
Even when I make my own tahini paste I use olive oil. It just makes it taste so much better! Trust me, it’ GOOD 🙂
Okay, I’m ready to share the recipe. Are you excited? I sure am! And Happy Saint Patrick’s Day everyone 😀
Tahini Bundt Cake With Kiwi Glaze
Tahini Bundt Cake
- 2 large eggs room temperature
- 3/4 cup sugar
- 1/2 cup olive oil
- 1/2 cup tahini paste
- 3/4 cup milk room temperature
- 2 cups flour
- 2 tsp baking powder
- 1 tsp vanilla seeds
- 3 small ripe kiwis
- 3/4 cup icing sugar
- 1/4 cup heavy cream
Tahini Bundt Cake
Preheat the oven to 170°C. Grease a 6 cup bundt cake pan with butter or cooking spray.
Place the eggs and sugar in a large mixing bowl. Beat together at high speed until the mixture gets fluffy.
Add oil, tahini paste, and milk and mix at medium speed just to combine.
Add baking powder and vanilla seeds and mix on medium speed again just to combine.
At the end add flour and mix on low speed to combine.
Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and leave the cake in the pan. Cover with a cloth and leave to rest for 10-15 minutes. This will make the cake come out easily.
Remove from the pan and leave to cool down before glazing.
Blend kiwis in a blender. Pour the pureé in a bowl and add icing sugar. Whisk until well combined. Add heavy cream and mix again.
Pour the glaze over the cooled tahini bundt cake