Sugar-free cake with tahini

Preheat the oven to 200C.

Place the tahini and the honey in a large bowl and mix until the two ingredients are fully combined.

Squeeze the oranges and the blood oranges and add the juice together with the pulp that you have left over from squeezing to the bowl with the tahini and the honey. Add the zest of the two oranges.

Then, finely chop the dates and the dried apricots. Add all three fruits to the bowl (dates, apricots, raisins) and mix thoroughly.

Add the balsamic vinegar and mix some more. Then, add the baking powder to the mixture immediately and mix well so that it foams and starts to rise.

As soon as the contents of the bowl have risen, add the wholemeal flour, mix, then add the muesli, mix and finally, add the white flour.

The batter that will result, should be slightly more dense than the classic cake batter.

Use an oblong loaf pan that you have lined with greaseproof paper. Pour the batter in the loaf pan using a spatula or a spoon.

Turn down the temperature to 180C and bake the cake for 20'.

After the first 20' of baking cover the top of the cake with a piece of aluminum foil so that it doesn't burn and continue baking for 40 to 50 additional minutes.