Greek Tahini Cake with Maple-Date Glaze

I love simply prepared cakes and a slice of this tahini cake is just perfect.  It's dense, but incredibly moist.  It has a nutty flavor from the tahini and an underlying sweetness from the dates and maple syrup.  I could eat the whole cake (serves 8), but I decided not to and save a piece for my husband.  Serve this cake anytime with a cup of authentic Greek coffee, or a shot of Raki and you're all set!  Just delicious and so easy to make!  Takes me back to Crete!

Ingredients:

1/3 cup whole grain spelt flour
1 1/2 cups dry bread crumbs, finely ground
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
Pinch of salt
1/2 cup pure maple syrup
1/2 cup tahini sauce/paste (found in Middle Eastern markets)
1 cup freshly squeezed orange juice (about two large oranges)
1 1/2 tbsp orange zest
1/4 tsp orange blossom water (optional-found in Middle Eastern markets)
1/3-1/2 cup filtered water

Method:

• Preheat oven to 350 degrees.
• Lightly oil and flour a 9" cake pan and set aside.
• Whisk together all dry ingredients in a large bowl, set aside.
• In a blender or food processor add the remaining ingredients and blend until smooth.
• Add wet ingredients to dry and mix by hand until smooth.
• Pour into prepared cake pan and bake for about 30 minutes until cake pulls away from the side of the pan and toothpick inserted comes out clean.
• Let cool on a cake rack for about 15 minutes before removing.

Maple-Date Glaze:

1/2 cup pitted Medjool dates
1/2 cup pure maple syrup
1/4 cup tahini sauce/paste
1/2 tsp pure vanilla extract
1 tbsp toasted sesame seeds for garnish

Method:

• Remove pit from dates and cut into quarters.  Place dates in a bowl and cover with boiling water.  Let sit covered for 30 minutes until soft, then drain off water.
• In a blender or food processor add all ingredients and blend until smooth.
• Drizzle glaze over cake and sprinkle with toasted sesame seeds.