Ka’ikeh b’Ah’sal (Honey Cake With Sesame Glaze)
from "A Fistful of Lentils" by Jennifer Abadi
as seen in the Jewish Journal of Greater Los Angeles
story by Judy Bart Kancigor
4 large eggs, lightly beaten
1/3 cup tahini (sesame paste)
2/3 cup honey
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
2/3 cup honey
1 tablespoon tahini
2 tablespoons sesame seeds
- Preheat the oven to 350 F.
- Prepare the cake. Combine the beaten eggs, tahini, honey and vanilla in a large bowl until smooth.
- In a medium-size bowl, combine the flour and baking powder. Add to the wet mixture and mix well.
- Pour the
batter into a greased 9-by-13-inch baking pan or 9-inch Springform pan
and bake until a toothpick or knife inserted into the center comes out
clean, 25-35 minutes.
- When the
cake is ready, remove from the oven and allow to cool for about 45
minutes. With a knife, loosen the edges of the cake. Place a large
plate on top of the cake pan and flip the pan upside down.
the glaze. Combine the honey and tahini in a small saucepan and cook
over low heat until blended to a smooth consistency, four to five
minutes. Add the sesame seeds and mix well. Remove from the heat and
immediately pour the hot glaze over the top of the cake, allowing the
glaze to soak in. Let cool for 30 minutes.
- Cut into diamond shapes about two inches long and one inch wide and serve at room temperature. Do not refrigerate.