Tahinopita ( Tahini Cake

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Servings: 1 Difficulty: Advanced
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Middle-Eastern-style sweet and satisfying dessert that brings home-style flavor to your table
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This Middle-Eastern dessert features Veg. margarine or peanut oil 1 pn Salt, Tahini 3 teaspoon Baking powder, Caster sugar 1/2 teaspoon Bicarbonate of soda, grated rind only) 1/2 teaspoon Ground allspice, Strained orange juice 1/2 c Finely chopped walnuts. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Tahinopita ( Tahini Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 777.0

Description

This Middle-Eastern dessert features Veg. margarine or peanut oil 1 pn Salt, Tahini 3 teaspoon Baking powder, Caster sugar 1/2 teaspoon Bicarbonate of soda, grated rind only) 1/2 teaspoon Ground allspice, Strained orange juice 1/2 c Finely chopped walnuts. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. This cake is frequently made during Lent as it contains no animal products.
  2. Peanut butter, the smooth, creamy variety, may be used instead of tahini.
  3. Oven temperature: 180 C (350 F)
  4. 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.
  5. Chill in refrigerator until required.
  6. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice.
  7. Sift dry ingredients twice and fold into tahini mixture.
  8. Blend in walnuts and sultanas.
  9. Dust chilled cake pan with flour and turn batter into pan.
  10. Spread evenly and knock base of pan on table top to settle batter.
  11. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake.
  12. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake.
  13. Cool cake and cut in slices or squares to serve.
  14. Store cake in a sealed container

Nutrition Facts

Servings 1

Amount Per Serving
Calories 777.0kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 3.8mg1%
Total Carbohydrate 167.6g56%
Dietary Fiber 3.7g15%
Sugars 64.2g
Protein 13.8g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allspice, baking, bicarbonate, blending, cake, caster, chopped, dessert, finely, flour, grated, ground, juice, margarine, middle-eastern, oil, only, orange, peanut, plain
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