Marmorkuchen Tahini Kardamom
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Marble Cake with Tahini and Cardamom Dust

Marble cake – an absolute classic all over the world. Look at the photo: The cake looks like any other cake baked in a Guglhupfform. And also quite classic: the topping with the icing sugar. But this cake here hides a small but fine secret.

The marble cake is full of oriental flavours. While experimenting, we wondered what 2 or 3 tablespoons of tahini could do. The experiment was a success. The tahini gives the cake its typical nutty character without putting itself in the foreground. Add a little cinnamon and the classic dough is spiced up. Only one thing is missing … the crowning glory!

Icing sugar with cardamom! I don’t know how I came up with it, but I’m very glad I had this flash of inspiration. Before your taste buds hit the cake, the scent of cardamom already enters your consciousness and says: HELLOOO MY FRIEND!

So if you want to surprise your friends with a time-honoured classic, then go for it 😉

Recipe for Tahini Marble Cake with Cardamom Dust

Marmorkuchen Tahini Kardamom
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 14 Piece
Calories 201


  • 250 g Flour
  • 125 g Sugar
  • 2 Eggs
  • 125 g  Butter  Room temperature
  • 1/2 packet  Baking powder
  • 1 packet  Vanilla sugar
  • 125 ml Milk
  • 20 g Baking cocoa
  • 40 g Dark chocolate
  • 1/2 TSP  Cinnamon
  • 3 EL Tahini
  • 2 TSP  Powdered sugar
  • 1 TL  Cardamom


  • Preheat the oven to 180 °C.
  • Grease the cake tin with a little butter.
  • Mix flour with baking powder and cinnamon.
  • Beat the butter with the sugar and vanilla sugar until creamy.
  • Add the eggs and continue to stir.
  • Gradually stir in the milk and flour/baking powder mixture.
  • Stir in the tahini.
  • Transfer 2/3 of the batter into the greased tin.
  • Melt the chocolate in a bowl over a water bath.
  • Mix the remaining 1/3 batter with cocoa and melted chocolate.
  • Spread the chocolate batter over the light batter in the cake tin.
  • Now make swirls in the dough with a fork or wooden skewer. To do this, simply dip the fork/skewer into the dough and make circular movements. For an extreme pattern, you can also take a spoon and press the dough down from above and vice versa.
  • Now bake everything in the preheated oven for approx. 45 minutes. Before you take the cake out, please check that it is cooked: pierce the cake with a skewer or knife. If something is still stuck to it, it needs a little longer. If there is nothing left, take it out.
  • Allow the cake to cool completely and then turn it out of the tin.
  • Mix the icing sugar with the cardamom and spread over the cake in a small sieve.


Have you tried the Lebanese semolina cake Basbousa? Or Swoof – turmeric cake?
Recipe contains affiliate links.


Calories: 201kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 81mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 273IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 2mg

Be sure to try the date cake too.

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