Tahini and Molasses Cake

• ½ cup tahini
• ½ cup grape molasses

1 handful of walnuts – finely chopped

For the cake: In a mixing bowl, beat the eggs once. Then gradually add the sugar, continuing to beat until the mixture turns white. Add the sunflower oil and milk and continue beating. Sift the flour, baking powder, and vanilla into the mixture and gently fold in from the outside with a spatula.

Set aside 1 cup of the cake batter in a separate mixing bowl. Add tahini, molasses, and finely chopped walnuts to it and mix well.

Grease your ring-shaped cake tin thoroughly and pour in the cake batter. Then add the reserved tahini and molasses cake batter to the tin. Using a stick, mix the tahini mixture with the plain batter. Bake in a preheated oven at 180 degrees Celsius for 45-50 minutes. Remove the baked cake to a wire rack and let it cool.

For the sauce: In a mixing bowl, combine the tahini and molasses until you achieve a slightly runny consistency. Then, transfer the slightly cooled cake to a serving plate and drizzle the tahini and molasses mixture over it. Garnish with finely chopped walnuts and serve.