Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Tahini Cake (Tahinopita)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
1 tablespoon vegetable margarine, melted 225 gm/8 oz tahini (sesame paste) 225 gm/8 oz caster sugar
grated rind of 1 orange 175 ml/6 fl oz strained fresh orange juice 350 gm/12 oz plain flour
pinch of salt 3 teaspoons baking powder 1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground allspice 60 gm/2 oz finely chopped walnuts 85 gm/3 oz



1 Brush a 20 cm/8-in tube or ring tin with melted margarine. Cut a circle of greaseproof paper to fit the base, place in the tin and brush with margarine. Refrigerate to set the margarine. Dust with flour, shaking out the excess.
2 Beat the tahini with the sugar and orange rind in a large bowl with an electric mixer for 10 minutes, then gradually beat in the orange juice. Sift the dry ingredients twice and fold into the tahini mixture. Sift the dry ingredients twice and fold into the tahini mixture. Stir in the walnuts and sultanas. Transfer to the prepared tin and leave to stand at room temperature for 30-40 minutes until the cake has almost doubled in size. Meanwhile, preheat the oven to 160 C/325 F/gas mark 3.
3 Bake for about 55-60 minutes, until golden brown and cooked when tested with skewer. Invert the cake onto a wire cake rack and allow to stand for 3 minutes before removing the tin and lining paper. Leave to cool on the rack. The cake can be stored in a sealed container until required.

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