EINKORN SESAME TEA CAKE
Russian keks is a simple cake-type dessert that folks love to eat with tea. There are numerous variations, most traditional version being with raisins or other dried fruit and even nuts, and some kinds have tvorog (or farmers cheese) as one of the main ingredients. This version is made with einkorn flour, and tahini for an intense burst of sesame flavor, one of my all time favorites. I love einkorn not only because of its sweeter taste and beautiful golden color but also the fact that it’s the first cultivated wheat that was never hybridized, having the same genetic makeup as it did thousands of years ago. Pure and pristine are the words that often come to mind when I’m working with einkorn. It has more protein than most other grains, and less starch than all other varieties of wheat.
To say that my family loves this einkorn sesame tea cake would be an understatement. I literally have to fight off my kids so that I have batter left to go in the oven. It is wonderful plain but is beyond amazing smothered with cream cheese or butter.
HOW TO MAKE EINKORN SESAME TEA CAKE
Ingredients
4 tablespoons (55g) butter, softened
1/2 cup (100g) sugar
2 tablespoons (50g) tahini
2 eggs
1 teaspoon vanilla extract
1 cup (130g) all-purpose einkorn flour
1 teaspoon baking powder
1 tablespoon sesame seeds (for topping)
Instructions
Preheat oven to 350ºF (170ºC).
Using an electric hand mixer on high speed, cream together butter, sugar and tahini until it all lightens in color.
Add vanilla, then eggs, one at a time, beat on high for 5-7 minutes, until the mixture is light and fluffy.
Add all-purpose einkorn flour sifted with baking powder (I use a medium sieve for for sifting).
Mix on low speed until no dry bits remain. Transfer batter to a non-stick 8×4″ loaf pan (I use this one). Sprinkle with sesame seeds. Bake for 30-35 minutes. Cool slightly before removing from the pan.
Einkorn Sesame Tea Cake {Russian Keks}
Ingredients
- 4 tablespoons (55g) butter, softened
- 1/2 cup (100g) sugar
- 2 tablespoons (50g) tahini
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup (130g) all-purpose einkorn flour
- 1 teaspoon baking powder
- 1 tablespoon sesame seeds for topping
Instructions
- Preheat oven to 350ºF (170ºC).
- Using an electric hand mixer on high speed, cream together butter, sugar and tahini until it all lightens in color.
- Add vanilla, then eggs, one at a time, beat on high for 5-7 minutes, until the mixture is light and fluffy.
- Add all-purpose einkorn flour sifted with baking powder (I use a medium sieve for for sifting).
- Mix on low speed until no dry bits remain. Transfer batter to a non-stick 8x4" loaf pan (I use this one). Sprinkle with sesame seeds. Bake for 30-35 minutes. Cool slightly before removing from the pan.
2 comments
Easy and so delicious. I have made it 3 times already. Reminds me of a good butter cake, which leads me to ask if you can post a butter cake recipe? Thanks!
Thank you so much, Tina!! So glad to hear that you like it! Easy has been my priority lately 🙂 Mmmm, butter cake sounds so good right about now! I’ll try to post it soon, I just make very simple sweet bread and drench with with butter/sugar/vanilla, my four year old calls it vanilla cake and loves it with fresh berries.