Sugar-free flourless tahini and dried mulberry cake Calories

The defining ingredients are tahini, dried mulberries and eggs, with no flour or added sugar. It is minimally processed; particular recipes may include a leavening agent or other simple additions.

Chop the dried mulberries and mix them into a batter made with tahini and eggs, then bake it in a cake pan. Since there is no flour, expect a denser texture than a conventional sponge cake.

You can, but fresh mulberries bring more moisture and less concentrated sweetness than dried ones. Use them sparingly and expect a softer, potentially wetter cake; dried fruit is what gives the original its chewy texture.

Tahini is naturally rich and there is no flour-based structure to make the cake light, so a dense crumb is normal. Avoid overmixing the egg mixture and let the cake cool before slicing to help it hold together.

Serve it with plain tea or coffee, or add unsweetened yogurt for a cool contrast to the rich tahini. The dried mulberries already bring sweetness, so an extra sugary topping is usually unnecessary.

Once completely cool, keep it in an airtight container. Refrigerate it if you want to keep it for more than a short time at room temperature, and bring a slice out before serving so it is not too firm.

Yes. Freeze individual slices in a sealed container, separating them with parchment so they are easy to remove one at a time. Thaw a slice in the refrigerator, then let it soften before serving.

Not automatically: dried mulberries contain natural sugars, and the cake still supplies carbohydrates that can affect blood glucose. If you have diabetes, discuss how it fits your meal plan with your dietitian or clinician.

It avoids added sugar and flour, but tahini makes it rich and dried mulberries contribute natural sugars. It can be enjoyed as a dessert, though “sugar-free” does not mean it is sugar-free in the literal sense.