Ramadan Dawn Chickpea and Honey Breakfast Cake with Sesame Brittle Topping
A nourishing North African-inspired breakfast cake made with chickpea flour, enriched with honey and orange zest, topped with a crunchy sesame brittle. The chickpea flour provides sustained protein and a subtle nutty flavor, while the honey and sesame brittle add sweetness and crunch. Perfectly sized for a morning feast or as a light dessert, this cake stays moist for several days and requires no eggs.
- Prep
- 20 min
- Cook
- 35 min
- Wait
- 25 min
- Total
- 1 hr 20 min
- Makes
- 1 cake (8 slices)
Steps
Before you start
- Preheat oven to 350°F (175°C) and position a rack in the center
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang on two sides
- Measure out all ingredients before starting; have sesame seeds toasted or ready to toast
- Read the brittle step carefully—once the sugar reaches the right color, work quickly
Toast sesame seeds (optional)Oven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- While the oven heats, toast the 0.25 cup (40 g) sesame seeds for the cake in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and light golden.
- Transfer to a plate to cool.
- Toast the 0.5 cup (80 g) sesame seeds for the brittle topping separately using the same method; set aside.
- This step intensifies their flavor.
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Ready when: Sesame seeds are light golden and fragrant
Tip: Watch carefully—sesame burns quickly. If skipping this step, add 1 minute to the cake's baking time for flavor development.
Mix dry ingredients
- In a medium bowl, whisk together the chickpea flour (2 cups / 240 g), all-purpose flour (0.75 cup / 90 g), baking powder (2 teaspoons / 10 g), cinnamon (0.75 teaspoon / 3 g), and salt (0.5 teaspoon / 3 g).
- Whisk until no lumps remain and the cinnamon is evenly distributed.
- Set aside.
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Ready when: Mixture is uniform in color with no visible streaks of cinnamon
Tip: Chickpea flour can clump; sift if you prefer an extra-smooth batter.
Combine wet ingredients
- In a small saucepan over low heat, combine the olive oil (0.5 cup / 120 ml) and honey (0.75 cup / 255 g).
- Stir gently until the honey is fully dissolved and the mixture is warm and smooth, about 2 minutes.
- Remove from heat and let cool for 1 minute.
- Stir in the orange zest (2 teaspoons / 12 g), orange juice (0.33 cup / 80 ml), and vanilla extract (1 teaspoon / 5 ml).
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Ready when: Honey is fully dissolved and mixture is smooth
Tip: Don't overheat or the oil may begin to smoke. Slightly warm liquid aids batter mixing but won't dry out the cake.
Combine batter
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, about 15–20 strokes.
- The batter should be smooth with no dry flour pockets.
- Fold in the toasted sesame seeds (0.25 cup / 40 g) until evenly distributed.
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Ready when: Batter is smooth and thick, resembling pudding or thick yogurt
Tip: Overmixing activates gluten in the all-purpose flour and creates a dense cake. Mix only until no streaks remain.
Pour and bakeOven 350°F / 175°C
- Transfer the batter to the prepared 8×8-inch (20×20 cm) pan.
- Using a spatula, spread it evenly, smoothing the top.
- Place in the preheated 350°F (175°C) oven on the center rack.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
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Ready when: Top is light golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs
Tip: Chickpea flour cakes continue to set as they cool, so slight underbaking is preferable to overbaking. If the top is browning too fast, loosely tent with foil.
Cool cake
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- The cake will firm up as it cools, making it easier to handle when you add the brittle topping.
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Ready when: Cake is warm but not hot; the pan can be held with a bare hand
Tip: Cooling in the pan helps the cake stay intact when you unmold it later.
Make sesame brittle topping
- While the cake cools, make the brittle.
- In a small saucepan, combine the sugar (0.5 cup / 100 g) and butter (3 tablespoons / 43 g) over medium-high heat.
- Stir constantly with a wooden spoon until the butter is melted and the mixture begins to bubble, about 2 minutes.
- Stop stirring and let it cook, swirling the pan occasionally, until the mixture turns a light amber color, 3–4 minutes more.
- Remove from heat and immediately stir in the honey (2 tablespoons / 42 g) and the fleur de sel (0.25 teaspoon / 1.5 g).
- Quickly fold in the toasted sesame seeds (0.5 cup / 80 g) with a wooden spoon until evenly coated.
- The mixture will bubble slightly as the honey combines.
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Ready when: Mixture is light amber in color and sesame seeds are evenly coated
Tip: Watch carefully—sugar darkens quickly and tastes bitter if overcooked. Aim for a light golden or pale amber color. Work fast when the mixture is hot to distribute the sesame evenly.
Apply brittle topping
- Immediately pour the hot brittle mixture onto the still-warm cake, spreading it quickly and evenly with a greased or oiled spatula or the back of a wooden spoon.
- Some sesame seeds may separate—just coax them back into the mixture.
- Don't worry about perfect coverage; rustic appearance is part of the charm.
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Ready when: Brittle is spread across the cake surface, mostly even
Tip: Work quickly—the brittle hardens as it cools. If it starts to set before you finish spreading, return the pan to low heat for 20 seconds to soften it slightly.
Cool completely
- Let the cake cool completely at room temperature for 10 minutes, then refrigerate for another 10 minutes so the brittle hardens.
- This makes it easier to cut and prevents the topping from cracking into large shards.
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Ready when: Brittle is firm to the touch and no longer sticky
Tip: Don't skip the cooling step—rushing will cause the brittle to shatter unpredictably when you cut.
Cut and serve
- Lift the cake out of the pan using the parchment overhang.
- Cut into 8 even squares with a sharp knife, wiping the blade between cuts if the brittle sticks.
- Serve at room temperature or lightly warmed.
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Ready when: Cake is cut into 8 equal portions with clean edges
Tip: A warm knife helps with cutting the brittle cleanly. Hold it under hot water, dry it, then slice.
Good to know
Tips
- For a lower-sugar version, reduce honey to 0.5 cup (170 g) and add an extra 0.25 cup (80 ml) fresh orange juice—the cake will be slightly less dense but still moist. Omit the brittle topping or reduce sugar to 0.25 cup (50 g).
- Chickpea flour is naturally gluten-free; this recipe is naturally close to gluten-free if you use certified GF baking powder and substitute GF all-purpose flour in a 1:1 ratio.
- For a more autumnal version, replace the orange zest with 1 teaspoon grated fresh ginger and add 0.25 teaspoon ground cloves to the dry ingredients. Reduce the cinnamon to 0.5 teaspoon.
- This cake pairs beautifully with strong coffee, mint tea, or a yogurt-based cream (whisk 0.5 cup plain yogurt with 2 tablespoons honey and a pinch of vanilla). It's also excellent for suhoor (pre-dawn meal) during Ramadan because the protein and fat keep you satisfied longer.
Make ahead
Bake the cake (without the brittle) up to 2 days ahead and store in an airtight container. Make the sesame brittle topping no more than 4 hours before serving, as it softens in humidity. Assemble just before serving for the crispest texture.
Storage & reheating
Store the completed cake in an airtight container at room temperature for up to 4 days. The cake stays moist and the brittle remains crisp. Refrigerate for up to 6 days if the kitchen is warm or humid. Freeze the plain cake (without brittle) for up to 3 months in an airtight, freezer-safe container. Thaw at room temperature for 2 hours, then add fresh brittle topping before serving. The brittle does not freeze well.
Substitutions
- chickpea flour (besan) → 2 cups (200 g) ground almonds or almond flour mixed with 0.5 cup (60 g) cornstarch. Reduces the nutty chickpea flavor and makes the cake slightly lighter in texture. Almond version will be richer; reduce honey by 2 tablespoons.
- honey → 0.75 cup (180 g) maple syrup or 0.66 cup (160 g) agave nectar. Changes the flavor profile but maintains moisture and sweetness. Maple adds earthiness; agave is more neutral.
- extra-virgin olive oil → 0.5 cup (120 ml) melted coconut oil or vegetable oil. Coconut oil adds subtle sweetness and slightly different mouthfeel. Vegetable oil is neutral. Skip toasting sesame if using coconut—add 0.25 teaspoon ground cardamom instead.
- sesame seeds → 0.5 cup (80 g) sliced almonds, pistachios, or a mix; or 0.5 cup (50 g) shredded unsweetened coconut. Nuts create a different crunch and flavor. Coconut adds tropical sweetness and burns more quickly—reduce heat to medium when making brittle.
