By White Rose Child on May 12, 2008
Photo by Debbie R.
Photo by Debbie R.
"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!"
Serving Size: 1 (87 g)
Servings Per Recipe: 12
"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."
"This wasn't quite sweet enough for me, but considering I left out the raisins, that's really on me. I loved the taste of the tahini and the orange juice. Really nice. My tahini was on the thin side, so I didn't have quite the same problems as the other reviewer. How much OJ or flour you use may depend on the thickness of your tahini. They only got too thick to move at the end. I've got an old mixer anyway. I think this might be better with both the raisins and the syrup. A word of warning re syrups tho: I haven't had a lot of luck with them on zaar for some reason. I wouldn't attempt it unless you know your way around making syrups/candy already in order to avoid the other reviewer's problem. ZWT6."
"I want to preface this review by saying this is something I am going to try to make again and that I learned quite a few valuable lessons with this recipe. This was my first attempt at vegan baking so the issues regarding taste and consistency may have to do with beginner's ignorance and expectation. I appreciate the directions that this was going to be a very thick batter. I had to stop several times to get the gunk off the beaters just as mentioned in the instructions. By the last addition of flour it was clear that this was going to be a very dense cookie but I didn't realize just how dense. I replaced the raisins with dates because that is what I had in the house. I also did decide to use the glaze but that was a mistake at least for me. While spreading the glaze on top of the cake the cake itself started crumbling and falling apart. The more I spread the more it fell apart and the glaze hardens very fast and I couldn't spread fast enough. What resulted was a crumbly mess half glazed and half not. The taste itself was somewhat drier than I anticipated. The tahini is very thick and sticks to the roof of your mouth and with only 3/4 cup liquid in the recipe I felt that it was a little dry and hard to swallow. But, again, I will be making this again perhaps adding more liquid and being more diligent with the glaze aspect or doing away with it."