Tahinopita-Tahini-Cake_1
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
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This cake is frequently made during Lent as it contains no animal products.
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Peanut butter, the smooth, creamy variety, may be used instead of tahini.
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Oven temperature: 180 C (350 F)
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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.
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Chill in refrigerator until required.
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Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice.
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Sift dry ingredients twice and fold into tahini mixture.
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Blend in walnuts and sultanas.
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Dust chilled cake pan with flour and turn batter into pan.
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Spread evenly and knock base of pan on table top to settle batter.
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Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake.
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When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake.
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Cool cake and cut in slices or squares to serve.
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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.
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