Ingredients for Tahinopita A Greek Lenten Cake
- 1 cup tahini
- 1 cup granulated sugar
- zest of 1 orange
- 1/2 cup orange juice
- 2 1/4 cups all-purpose flour
- a pinch of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- Nutmeg
- 1/4 teaspoon ground cloves
- Allspice
- 1/2 cup chopped walnuts
- 1/2 cup sultana raisins
- olive oil
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How to Make Tahinopita A Greek Lenten Cake
- Preheat oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan with olive oil (or butter, if not for Lent) and dust with 1/4 cup all-purpose flour.
- In a large bowl, whisk together: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of salt.
- In a separate bowl, beat together: 1 cup tahini, 1 cup granulated sugar, and the zest of 1 orange until light and fluffy.
- Gradually add 1/2 cup orange juice to the tahini mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1/2 cup chopped walnuts and 1/2 cup sultana raisins.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
892g
Fat
103g
Carbs
178g
