Nutty Tahini Complements Delicate Pear in This Light Tea Cake

January 14, 2016
by Merce Muse for Thrive Market
Nutty Tahini Complements Delicate Pear in This Light Tea Cake

This buttery gluten-free loaf is delightful as a tea time treat. The aromatic fruitiness of the pear balances out the savory flavor of the tahini, resulting in a dessert that's just sweet enough. 

Tahini-Pear Cake

Yield: 1 loaf cake
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1 1/2 cups plus 2 tablespoons gluten-free all-purpose flour, divided
1 cup almond flour
2 tablespoons sesame seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 stick unsalted butter, at room temperature
1 1/3 cups plus 2 tablespoons unbleached sugar, divided
1/2 cup tahini
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 large firm yet ripe Bosc pear, peeled, cored, and cut into 1/2-inch cubes


Preheat oven to 325 degrees and line one 9x5x3-inch loaf pan with parchment paper or spray with nonstick spray.

Whisk 1 1/2 cups flour, almond flour, sesame seeds, baking powder, baking soda, and sea salt together in a medium bowl.

In the bowl of a stand mixer, cream together butter and 1 1/3 cup sugar, 5 minutes. Add tahini and beat for 1 minute, scraping down sides of bowl periodically. Add egg and egg yolk and beat until pale and fluffy. Switch to a low speed, and alternate between mixing in flour mixture and buttermilk, beginning and ending with dry ingredients. Toss pear in remaining 2 tablespoons flour and fold into batter.

Scrap batter into prepared pan and sprinkle with remaining 2 tablespoons sugar. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

Photo credit: Paul Delmont

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This article is related to: Breakfast, Dessert, Gluten-Free, Vegetarian, Cake Recipes

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