Greek cuisine · Desserts & Sweets

Tahinopita (Tahini Cake)

Vegan Lenten cake with tahini and orange juice, baked marbled with cinnamon and walnuts.

Ingredients · for 8 servings

• 200 g tahini
• 350 g flour
• 250 g sugar
• 250 ml orange juice
• 1 packet baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 150 g walnuts
• 100 g raisins
• 1 orange (zest)
• 1 pinch salt

Instructions

1. Preheat the oven to 180 °C top/bottom heat and line a 30 cm loaf tin with parchment paper; roughly chop the walnuts and soak the raisins in warm water for 10 min, then squeeze dry.
2. Stir the tahini with the sugar and the grated orange zest for 2–3 min until smooth, until the paste turns lighter and creamier.
3. Stir in the orange juice in several additions – the mixture briefly tightens and then turns smooth and runny again.
4. Mix the flour, baking powder, baking soda and salt, sift over the mixture and stir in only until just combined, then fold in the raisins and two-thirds of the walnuts.
5. Mix one-third of the batter with the cinnamon, layer it alternately with the plain batter into the tin, drag a fork through in a spiral once and sprinkle with the remaining walnuts.
6. Bake for 45–50 min, until a skewer comes out clean, let the cake rest in the tin for 20 min and serve lukewarm in slices.