Tahini Blackberry Yogurt Cake

I wasn’t sure I’d post about this recipe, but then I realized that my mother would probably appreciate one more way to use tahini, so here you go. This was a good cake, not too sweet, and you could have it as a snack as well as a dessert. I also think raspberries or blueberries could be used instead of the blackberries.

½ tsp. ground cardamom or cinnamon
2 Tbsp. + 1 cup + 2 Tbsp. sugar
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt, plus more
2 large eggs
1 cup lactose-free plain whole milk yogurt
½ cup vegetable oil
2 tsp. finely grated lemon, lime, or orange zest
2 cups fresh (or frozen, thawed) blackberries
¼ cup tahini

Preheat oven to 350 °F. Lightly grease a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round and lightly grease parchment. (I used a springform pan.)

Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.

Whisk flour, baking powder, 1 cup sugar, and ½ tsp. kosher salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.

Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.

Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.

The cake can be stored at room temperature for 2 days.