Berries orange tahini yoghurt cake

It has been a year since coronavirus, I have not created and bake a cake for my family members. No more celebration blowing cake and taking pictures of cake with candle. Tempted to eat a cake and I don’t have a smaller cake container to bake in.

My thickened cream will expire in 3 days, some berries puree leftover too needed to get rid, and a bit left orange juice too. Remembered that I still have half bottle of tahini in the fridge, best use. My eggs too are going to be expired in 4 days.

 Today, its magic abracadabra, fingers crossed that the cake is edible in term of taste and looks great. Surprise, it turns out moist, soft, tasty and had some swirl of berries puree, sweet, savoury, bitter and nutty flavour. Let’s bake the magic cake!!!


265 g self-raising cake flour
200 g castor sugar, plus 2 Tbs
200 g yoghurt
125 ml vegetables oil
100 ml orange juice
100 ml thickened cream
60 ml Tahini
50 ml blueberry and strawberry puree
3 eggs
2 Tsp baking powder
1/2 Tsp cardamon powder
1/4 Tsp salt


Preheat oven 180 degrees C. Grease and line pan 9 “springform pan.

Mix cake flour, baking powder, 1 c castor sugar, and salt in mixing bowl well and make a well in centre. Add egg, oil yoghurt, orange juice. Beat to combined. Then add in tahini and mix well until incorporated.

Spoon batter into prepared pan and then add puree using one beater swirl to mix puree into batter to give some swirl design. Smooth the top. Now put 2 Tbs castor sugar and cardamon powder in bowl and mix well. Sprinkle over the top of batter.

Bake for 1 hour 15 minutes until skewer in and out clean. If it gets too dark, cover with foil or a metal bowl. Switch off oven, remove from oven and let it sit on top of hob for 30 minutes to cool completely. Flip over a plate and then flip back to cake container. Serve with a cup of brewed coffee.

Note: If you are allergic to tahini, please don’t add in. You may use olive oil instead of vegetables oil. You can reduce the amount of sugar by omitting orange juice.



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