Traditional Tahini Cake

 

This traditional Tahini Cake is made throughout Greece and Cyprus. It’s most popular during Lenten periods as there are no eggs or butter, but it is simply delicious to enjoy any time of year!

 

Be sure to look at the label of your tahini. Are you using tahini made from hulled or unhulled sesame seeds? It’s a matter of taste and preference. Unhulled tahini is more nutrient-rich, but slightly bitter in taste. You may choose to add a bit more sweetener or acid to your recipe. Hulled Tahini has had the shelling of the sesame seed removed and creates a creamier tahini. However, it loses about 90% of its calcium content when hulled.

Both are delicious options for a variety of culinary delicacies, from hummus, to halva, and even just a lovely spoonful by itself!

Tahini Cake

Wet Ingredients:

1 cup tahini
¾ cup honey (raw is best)
1 orange zest
3⁄4 cup orange juice
¼ cup cognac

Dry Ingredients:

2 cups all-purpose flour
¼ cup finely ground walnuts
¼ tsp salt
2 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1⁄2 teaspoon clove
½ teaspoon allspice

½ cup chopped walnuts
½ cup golden raisins
½ cup grated carrot (optional)

Garnish:

¼ cup sesame seeds

Preheat oven to 350 F
Grease and dust 9” or 10” pan with flour (this cake is very dense, a thinner cake is best)
Blend all dry ingredients
Beat tahini, honey and orange rind well – about 6-9 minutes, to form fluffy mixture
Gradually add orange juice, cognac and dry ingredients, alternating between the two
Fold in chopped walnuts and raisins (and figs)

Pour batter in pan, sprinkle with sesame seeds.
Bake for 50 minutes (or until center is firm).