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Tahinopita (Tahini Cake) Recipe - Cooking Index

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Tahinopita (Tahini Cake)

Cuisine: Greek
Courses: Dessert, Vegetarian
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlMargarine or peanut oil
1 cup 237mlTahini
1 cup 198g / 7ozCaster sugar
1   Orange - (grated rind only)
3/4 cup 177mlStrained orange juice
2 1/4 cups 140g / 4.9ozPlain flour
1   Salt
3 teaspoons 15mlBaking powder
1/2 teaspoon 2.5mlBicarbonate of soda
1/2 teaspoon 2.5mlGround allspice
1/2 cup 73g / 2.6ozFinely chopped walnuts
1/2 cup 80g / 2.8ozSultanas - (white raisins)

Recipe Instructions

This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini.

Oven temperature: 180 C (350F) Cooking time: 45-60 minutes

Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas.

Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container.

Source:
Jeff Smith

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