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I love browsing the internet and discovering new blogs that inspire me. Eat in my kitchen is one of my latest discoveries and I’m sharing with you the first recipe from this blog that I had f…

Total time

0 minutes




  • ⅓ cup Tahini
  • ½ cup olive oil
  • ⅔ cup brown sugar
  • ⅔ cup rye flour (you may replace it with all-purpose flour)
  • 1 cup all-purpose flour
  • ⅔ cup milk
  • 4 eggs
  • 10 dates
  • 2 tbs black sesame
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • of salt


  1. Preheat oven to 180 degrees Celsius.
  2. Butter and flour a 20 cm bundt cake tin.
  3. Mix together tahini, olive oil and sugar and mix well.
  4. Beat in the eggs.
  5. After the eggs are incorporated add the milk.
  6. In another bowl mix both flours, baking powder, cinnamon, cardamom, salt and sesame seeds.
  7. Mix the wet mixture with the dry mixture until it gets homogeneous.
  8. Chop dates and fold them into the batter.
  9. Pour the batter into the pan.
  10. Bake in the preheated oven for around 50-60 min.
  11. Let it cool completely before serving.
  12. It keeps well in an airtight container for up to 4 days, room temperature.
  13. As I said, I like to serve this cake with a sauce prepared with Greek yoghurt and honey. Just mix them together and pour over the piece of cake you are serving.
  14. View the recipe instructions at Mandarina

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