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Hayley's Tahini, Cashew and Apricot Cake with a Chocolate Tahini Drizzle on a pink cake stand and chequered tablecloth, Hayley holding the cake in a garden

Hayley’s Tahini Cashew and Apricot Cake with a Chocolate Tahini Drizzle

  • Author: Hayley Levy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 large slices
  • Category: Dessert


For the cake:

1 ¾ cups of self raising flour 

½ cup good quality tahini

¾ cup good quality maple syrup 

1 tsp baking powder 

1.5 tsp vanilla essence 

1 cup plain chopped cashews 

1 cup organic, super soft dried apricots 

1 cup freshly squeezed pomelo juice (about 2 pomelos) / orange juice 

For the drizzle: 

½ cup tahini

3 tbsp maple syrup 

2 tbsp cocoa powder 

3 tbsp cold water (you can adapt the consistency by adding more or less water) 

A sprinkle of chopped cashews


  1. Prepare a 23cm bundt tin with coconut oil and a light dusting of flour.

  2. Preheat oven to 170 C.

  3. Weigh out all the ingredients.

  4. To a large bowl, add the flour, baking powder, chopped nuts, chopped apricots, tahini, vanilla essence, and maple. Mix well. 

  5. When it is well combined, add the citrus juice and quickly transfer to the bundt tin. 

  6. Cook in the centre of the preheated oven for 35 – 40 mins. It is cooked through when a knife comes out clean. 

  7. Allow to cool in the tin for 10 minutes. Then, gently turn out and leave to cool completely.  

  8. While the cake is cooling, combine all the drizzle ingredients in a small bowl. Adjust the consistency with more/less water as desired.

  9. Drizzle the cooled cake with the chocolate tahini sauce and grab a fork!

Keywords: Tahini, cashew, apricot

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