Tahini Cake
Submitted by mandy02
Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsTahini isn’t just for hummus. This Middle Eastern-inspired cake showcases the nutty, slightly bitter sesame paste in a sweet context, balanced beautifully by bright orange juice and aromatic allspice.
The batter comes together with tahini standing in for butter or oil, creating a moist, dense crumb that’s completely unique. Chopped walnuts and plump sultanas add texture and pockets of sweetness throughout, while the orange zest brings a citrusy lift that cuts through the rich sesame flavor.
It’s not your typical layer cake, but that’s exactly the point. This is something different and wonderful.
Pro Tips
- Beat it well: A full 10 minutes of beating the tahini and sugar creates a light, fluffy base that gives this dense cake its tender crumb.
- Stir the tahini: Natural tahini separates in the jar. Stir thoroughly before measuring to ensure the oil is incorporated.
- Don’t overbake: Check at 55 minutes. The cake should spring back when touched but still feel moist, not dry.
- Store properly: This cake actually improves after a day or two in a sealed container as the flavors meld and the texture becomes even more tender.
Ingredients
Directions
Grease a 8×12 inch tube 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 to 60 minutes for tube pan.
When cooked, invert cake in its pan onto cake rack and leave for 2 to 3 minutes before lifting pan from cake.
Cool cake and cut in slices or squares to serve.
Store cake in a sealed container.
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