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Tahinopita ( Tahini Cake

Tahinopita ( Tahini Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 777.0
Dietary: Vegetarian
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
  • 1 tablespoons Veg. margarine or peanut oil 1 pn Salt
  • 1 cups Tahini
  • 3 teaspoons Baking powder
  • 1 cups Caster sugar
  • 1/2 teaspoons Bicarbonate of soda
  • 1 Orange (grated rind only) 1/2 teaspoon Ground allspice
  • 3/4 cups Strained orange juice
  • 1/2 cups Finely chopped walnuts
  • 2 1/4 cups Plain flour
  • 1/2 cups Sultanas (white raisins)
Directions
  1. 1
    This cake is frequently made during Lent as it contains no animal products.
  2. 2
    Peanut butter, the smooth, creamy variety, may be used instead of tahini.
  3. 3
    Oven temperature: 180 C (350 F)
  4. 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. 5
    Chill in refrigerator until required.
  6. 6
    Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice.
  7. 7
    Sift dry ingredients twice and fold into tahini mixture.
  8. 8
    Blend in walnuts and sultanas.
  9. 9
    Dust chilled cake pan with flour and turn batter into pan.
  10. 10
    Spread evenly and knock base of pan on table top to settle batter.
  11. 11
    Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake.
  12. 12
    When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake.
  13. 13
    Cool cake and cut in slices or squares to serve.
  14. 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
Read it online: https://www.chefs-mate.com/recipe/tahinopita-tahini-cake-3/