Prep 30 mins
Cook 35 mins
This dense, cookie-like cake- traditionally made in Greece during Lent- is filled with nuts and raisins and the taste... nothing short of incredible. To a hardcore sesame lover like myself, that is! This recipe is from Jennifer of The Vegan Lunchbox- visit her site for MANY more wonderful recipes, but this is quite possibly the best!
- 532.32 ml whole wheat pastry flour or 532.32 ml unbleached white flour
- 16.01 ml baking soda, sifted
- 2.46 ml salt
- 4.92 ml cinnamon
- 177.44 ml tahini
- 177.44 ml orange juice
- 118.29 ml sugar
- 118.29-177.44 ml raisins (I used half each Thompson and golden raisins)
- 78.07 ml walnuts, finely chopped (optional)
Optional for the sugar syrup
- 118.29 ml sugar (optional)
- 78.07 ml water (optional)
- Preheat the oven to 350°F Oil an 8-by-8 inch square pan or a 9-inch round pan and dust thoroughly with flour.
- Sift together the flour, baking powder, salt, and cinnamon.
- Pour the tahini into a large mixing bowl and slowly drizzle in the orange juice while beating with an electric beater. Add the sugar and beat well for several minutes, until this mixture is smooth and lighter in color.
- Add the dry ingredients and continue mixing with the beaters. The dough will be thick like cookie dough, so you'll have to stop and clean the beaters out when they get bogged down! Be patient, it IS worth it. :-D When it's well mixed, knead in the raisins and walnuts, if using- they ARE tasty!
- Press the dough into the prepared pan, using a spatula or slightly moistened fingers to press the dough into place and smooth out the top.
- Bake for 35 to 38 minutes, until light golden brown on top- be sure it's baked through, but careful not to let it dry out. Let the cake rest in the pan for several minutes, then remove from the pan and cool on a wire rack.
- You have three options: eat the cake just like this (YUMMM), dust it lightly with powdered sugar, or, as Jennifer says, you can "be really Greek about it" and make a sugar syrup: Boil the sugar and water together in a small saucepan for about 10 minutes to form a slightly thick syrup. Drizzle the syrup liberally over the top of the cake and brush on the sides.
- Whichever way you decide, cut this edible Greek glory into squares or wedges and enjoy!
I live in Cyprus and it's a traditional food here. This recipe is not authentic at all. I am sure that this can taste good but you shouldn't call it
This was a really great recipe, and I have to admit I used a full cup of raisins for this. The instructions were clear and easy to follow, and found that the syrup was a nice addition. It may be a personal taste of mine, but I wasn't too keen on the combination of tahini with cinnamon and orange juice. I like tahini a certain way, and never tried it with the abovementioned ingredients. But it did turn out well, as well.
I soooo wanted to say I loved this WRC, because I sure love the idea of it! It didn't work out as well as I had hoped, partly due to me I'm sure. I warmed my tahini a bit before adding it in, so it wasn't as stiff as right out of the fridge, that helped with the mixing. I also used a stand mixer so I didn't have any issues dealing with the dough. Actually, putting it together was a breeze. I took it out of the oven when it was nice and golden on top, unfortunately it was still really doughy inside, so it had to go back in and took quite a while to pass the toothpick test. But it was really nice looking, just very crumbly, tricky to get out of the pan in one piece. (I think if I tried again I'd use a square baking dish). But none of that really matters, the one thing that really isn't working for me is the very noticable taste of baking soda. I'm wondering if that could be reduced and still rise OK. I will try this again!! Thanks for posting WRC, I learnt a lot from making this as well. Made during ZWT6 Zingo.