Autumn, Winter, Breakfast, Sweet, Snacks

Black Tahini, Dark Chocolate, Clementine and Cardamon Babka

This combination is literally to die for, I am so excited to share the recipe with you.

It‘s absolutely perfect for this time of year, clementines are in season and starting to feel a little festive. The thing I love the most about this recipe is the fact its just so easily adaptable, the dough here has added cardamon and zest, but you could swap this for cinnamon and vanilla, or pumpkin spice for example. The filling is equally easy to change, to spiced butters, or fruit spreads, Nutella is a popular choice.

Have fun and use what you have to hand and what‘s in season.

You may also like this version Matcha and Pistachio Babka

2 hours including proving

2 1/2 hours

20-25 minutes



For the dough

350g oo flour, plus extra for dusting

50g coconut sugar/soft brown sugar

1 tsp vanilla extract

1 tsp ground cardamom

Zest of 1 clementine

7g sachet of dried yeast

30g vegan butter melted

Pinch salt

200ml oat milk room temp or slightly warm

For the filling

50g vegan butter

25g caster sugar

50g dark chocolate

50g Black or regular Tahini

zest of 1 clementine

1 tsp ground cardamom

2tps toasted sesame seeds to finish dough

For the glaze

¼ cup cater sugar

¼ cup water

Zest 1 clementine


1. Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.2. With the dough attached knead the dough for about 10 mins, until it firms up after which time take a small lump and lightly stretch it, you should see the light through the dough. Alternatively, you may kneed by hand.

3. Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.

4. Place the chocolate in a metal bowl over a pan of simmering water, do not let the bowl touch the water, and stir until melted.

5. Take off the heat and add the remaining ingredients, combine until smooth and set aside.

6. Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 0.5cm thick.

7. Spread the filling evenly over the dough. Then roll up into a fairly tight sausage length ways.

8. Using a sharp knife cut the sausage in half-length ways but leave about 1-2 inches still attached at one end, twist the two pieces over one another like a rope.

9. Pinch the ends and slightly tuck under. place the babka onto a lined loaf tin, sprinkle with sesame seeds.

10. Cover with a tea towel and leave in a warm place or proving draw for a further 45 minutes.

11. With 15 minutes left of proving preheat the oven to 180°C.

12. Once they have had their final prove, place into the preheated oven for about 20-25 minutes, until golden.

13. Whilst cooking heat the sugar and water until simmering. Reduce a little and then take off the heat. Stir through the clementine zest and set aside.

14. Remove from the oven and immediately brush on the sugar syrup glaze liberally, you could add more sesame seeds if you like.

15. Allow to cool for 10 minutes. Slice or tear 'n' share.

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