Tahini-Carrot Cake for Tu B’Shvat

— by Ronit Treatman

During the holiday of Tu B’Shvat, the “New Year of the Trees,” it is always freezing in Philadelphia. I enjoy celebrating with foods that incorporate dry fruits and nuts, to honor the trees, and in hopes that spring will arrive soon.  

One of Israel’s most creative chefs, Yaron Albalak, has created a cake for Tu B’Shvat which is infused with the flavors of Israel’s trees. Almond extract, date honey, dried apricots and pistachio nuts pay homage to the bounty nature has blessed us with.  

This moist, delicious cake pairs perfectly with a cup of hot tea.

Full recipe after the jump.
Tahini-Carrot Cake — Adapted from chef Yaron Albalak

For the batter:

  • 2 cups unbleached flour
  • 2 1/2 teaspoons salt
  • 2 1/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup vegetable oil
  • 4 eggs
  • 2 tablespoons Amaretto liqueur or almond extract
  • 1/2 cup raw tahini paste
  • 1/2 cup unsulfured dry apricots, chopped
  • 2 cups carrots, grated
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon

For the garnish:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place all of the ingredients for the batter in a bowl, and mix well.
  3. Pour into an oiled Bundt pan.
  4. Bake for 50 minutes. (Check the cake with a wooden toothpick. If necessary, allow to bake longer.)
  5. Drizzle the cake with Silan date honey, garnish with shaved halva and pistachios.  

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