Tahini Raspberry Crumb Cake

This nutty fruity crumb cake is perfect for brunch, as a dessert or an afternoon pick-me-up. They are scrumptious by themselves, with some clotted cream or a scoop of vanilla ice cream. Instead of butter, I used tahini to make the streusel, and sweetened the whole cake with a mix of date syrup and erythritol. If you want to make this gluten free, replace white spelt flour with oat flour.

Base and Topping	Raspberry Filling
240 g White spelt flour 110 g Rolled oast ¾ tsp Cinnamon powder 150 g Tahini 85 g Date syrup (or maple syrup) 50 g Erythritol (or sugar)	600 g Fresh raspberries 1 tbsp Cornstarch 1 tbsp Lemon juice 1 tsp Vanilla extract

Preheat oven to 180C/350F. Line a 22-24cm springform pan with parchment paper.
Mix together spelt flour, rolled oats, cinnamon, tahini, date syrup and erythritol until everything comes togehter.
Reserve 1/3 of the crumble for topping and set aside. Press the remaining into the bottom of prepared pan and spread out evenly using your hands or the back of a spoon. Bake for 15 minutes.
Meanwhile prepare the raspberry filling. Add berries, starch, lemon juice and vanilla extract to a saucepan over medium heat. Bring to a slight boil, then reduce heat to low and cook for 5-8 minutes until it thickens.
Remove the crust and gently pour in the filling. Top with the remaining crumble and bake for an additional 25-30 minutes.
Place it on a wire rack and allow it to cool completely cooled before slicing. I set aside on the counter to cool for 15 minutes, then transfer it to the fridge for a couple of hours before the filling completely chilled and set.

37 comments:

Tom 10/6/25 12:02: ...Angie, this looks delicious. I had to look up Tahini, thanks for teaching me something new.
Anonymous 10/6/25 12:15: Yum.
www.rsrue.blogspot.com
Lola Martínez 10/6/25 13:48: Me encanta, tanto que lo pienso hacer con avena por el gluten y porque me gusta mucho también.
DEZMOND 10/6/25 14:00: That is very pretty especially as it does not contain zucker nor flour. I cannot even imagine how expensive the raspberries will be when they appear at the markets.
Jeff the Chef 10/6/25 14:26: How beautiful! And I'm so interested in the way you used the tahini!
eileeninmd 10/6/25 15:21: A delicious looking treat, Yum!
Thanks for sharing.
Take care, have a wonderful day!
Linda's Relaxing Lair 10/6/25 15:43: This looks delicious and pretty.
Ben | Havocinthekitchen 10/6/25 18:06: Impressive! Even the recipe title already sounds mouthwatering, and the cake itself looks amazing!
Christine 10/6/25 18:16: Delicious
Anne in the kitchen 10/6/25 20:20: This is a beautiful cake.
Pam 10/6/25 20:31: Beautiful!
Marcepanowy Kącik 10/6/25 21:02: Dla mnie rewelacja. Lubię tahini i sama tą pastę robię. Pozdrawiam 🌸
gloriadelpilar_1994@yahoo.com 10/6/25 21:32: Wonderful
Eva Taylor 10/6/25 22:16: Look at that vibrant colour, the raspberries are beautiful! I usually like to strain out the seeds because they always get stuck in my teeth. I'm sure the tahini adds a lovely texture and richness to the cake. Canada finally approved xylitol so I have been experimenting. It seems to be a lot sweeter than sugar, or maybe it's me.
roentare 10/6/25 22:40: This cake is so pretty
Garfield 10/6/25 23:06: Não sei se gosto mais de tortas doces ou salgadas, então para evitar conflitos, como as duas. rsrsrsrs

SPOILER ALERT! 😺

Nova tirinha publicada.

Abraços 🐾 Garfield Tirinhas.
J.P. Alexander 11/6/25 00:09: Gracias por la receta. Te mando un beso.
Anonymous 11/6/25 00:25: This is such an intriguing combination of flavors — and it’s beautiful! David (C&L)
Brian's Home Blog 11/6/25 00:31: Boy is that ever pretty and I'm sure it tastes so good!
kathyinozarks 11/6/25 02:23: Beautiful cake! perfect for summer days
Tandy | Lavender and Lime (http://tandysinclair.com) 11/6/25 05:50: This looks divine!
Grace 11/6/25 07:10: La veo y me deleito! Gracias Angie! Y hago como si me la dedicaras...este pasado martes he cumplido un nuevo año. Por nuestra salud; celebremos la vida!
Un abrazo fraterno!
Margaret D 11/6/25 08:02: That looks delicious, Angie.
David M. Gascoigne, 11/6/25 12:25: My wife doesn’t like raspberries so I’ll have to eat her slice, too!
ellie 11/6/25 13:22: OH MY GOODNESS! So rich and lovely!
Caitlin'nMegan 11/6/25 13:23: So fabulous! Yummy and delightful! A real work of art❤️💗🌸💗❤️
Ananka 11/6/25 13:28: That looks amazing :-D
Raymund | angsarap.net 12/6/25 02:03: This nutty fruity crumb cake sounds like a total winner for any time of day brunch, dessert, or that much-needed afternoon pick-me-up. I love the clever twist of using tahini in the streusel instead of butter; interesting and I am sure it will add such a lovely depth and subtle earthiness.
balvinder 12/6/25 04:28: Looks yummy and pretty!
2pots2cook 12/6/25 10:37: Perfect timing, love it!
My name is Erika. 12/6/25 14:08: This looks fabulous Angie. And the perfect dessert for summer! Hope your week is going well.
Federica Simoni 12/6/25 15:33: wow bellissima!!😍😍
Carol @Comfort Spring Station 12/6/25 20:26: Gorgeous cake - I had to do a double take on the name - only you dear lady would think to add tahini to a cake. You're so inventive.
Judee 12/6/25 22:18: oh this sounds delicious and looks beautiful.
sherry 13/6/25 07:32: this looks gorgeous Angie. So pretty. I love raspberries and cinnamon - yum!
Shashi 14/6/25 12:48: Wow - so gorgeous! Love the color! And, also love the flavor and texture combo in this! Beautiful cake, Angie!
Balvinder 16/6/25 18:50: This looks lovely!
I am looking for berry cake options to make on my husband's upcoming birthday.