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Tahini-Pear Cake Recipe

This buttery gluten-free loaf is delightful as a tea time treat. The aromatic fruitiness of the pear balances out the savory flavor of the tahini, resulting in a dessert that's just sweet enough.

RECIPE: Tahini-Pear Cake

Yield: 1 loaf cake

Active Time: 20 minutes

Total Time: 1 hour and 30 minutes



  1. Preheat oven to 325 degrees
  2. Line one 9x5x3-inch loaf pan with parchment paper or spray with nonstick spray.
  3. Whisk 1 1/2 cups flour, almond flour, sesame seeds, baking powder, baking soda, and sea salt together in a medium bowl.
  4. In the bowl of a stand mixer, cream together butter and 1 1/3 cup sugar, 5 minutes. Add tahini and beat for 1 minute, scraping down sides of bowl periodically. Add egg and egg yolk and beat until pale and fluffy. Switch to a low speed, and alternate between mixing in flour mixture and buttermilk, beginning and ending with dry ingredients. Toss pear in remaining 2 tablespoons flour and fold into batter.
  5. Scrap batter into prepared pan and sprinkle with remaining 2 tablespoons sugar.
  6. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

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Photo credit: Paul Delmont

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