Of which 16.8 g sugars and 2.7 g saturated fat.
No-added-sugar version: 299 kcal and 3.5 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts, sesame
Tahini lemon cake
A dense tahini and lemon cake with a toasty sesame note.
Ingredients
- 1 cup tahini, sesame paste (240 g / 8½ oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (150 g)
- 3 eggs (150 g / 5½ oz)
- 1 cup almond flour (96 g / 3½ oz)
- 1 tsp baking powder (4 g)
- 1 Sicilian lemon, zest and juice (30 g / 1 oz)
- 1 tbsp toasted sesame seeds (optional, to decorate) (10 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a small cake pan.
- With a mixer, beat the tahini and eggs until smooth, then beat in the sugar.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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