Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Found this online on a miami newspaper column... Have some tahini & orange blossom water so want to put this here for safekeeping!

Ingredients Nutrition


  1. Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
  2. Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
  3. Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
  4. Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
  5. Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.
Most Helpful

I was really noughty and errrr.... not just added half a cup, but actually doubled the sugar after tasting the batter. It is sweet now, not overly though, and that's the way we love it. I also doubled the orange blossom water. Very unique recipe.

rosslare January 14, 2009

I made this cake for my dad. He loved it! He said it isn't too sweet and that's how he likes it. Thanks!

punkroqsk8rchic August 13, 2008

UNUSUAL ORANGY DELICIOUS! I made a half recipe as directed with pecan chips. I tasted the batter and it seemed a little bitter so I added 1/2 cup Splenda and am glad I did (I did use the 1/2 cup sugar first). Mine was done in 30 minutes baked in a glass baking dish coated with baking spray. It turned out as a lovely crumbly cake with an awesome orange flavor and undertones of nutty sesame. I wonder if peanut butter could be subbed for the tahini? Freddy Cat says thanks for the sweets! Made for the ZWT4.

Engrossed June 18, 2008