TAHINOPITA
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!
Provided by White Rose Child
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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!
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preston Etchels
[email protected]This recipe is not vegan. I'm looking for a vegan tahinopita recipe.
Anika Ayoung
[email protected]I'm allergic to nuts, so I can't try this recipe.
Zaro Khan127
[email protected]This recipe seems a bit too complicated for me. I'm not a very experienced cook.
Shaun Davlin
[email protected]I'm not sure about this recipe. I've never had tahini before.
Lynie Aquino
[email protected]This recipe looks amazing! I'm definitely going to try it this weekend.
Shagee boy
[email protected]I'm always looking for new and interesting recipes, and this one definitely fits the bill. I can't wait to try it!
Forhad Hosain
[email protected]I've never had tahinopita before, but I'm so glad I tried this recipe. It's delicious!
Nuwagira Jobson20
[email protected]This recipe is a keeper! I will definitely be making it again.
Abu Taher Sufian
[email protected]I made this for a party and it was a big hit! Everyone loved it.
Eliana Abraham
[email protected]This was my first time making tahinopita, and it was a huge hit with my family. They loved the sweet and nutty flavor.
Oussema Bouzouraa
[email protected]I'm not a big fan of tahini, but I really enjoyed this recipe. The honey and filo dough balanced out the tahini flavor perfectly.
Ikechukwu Monday
[email protected]The tahinopita turned out perfectly! The filo dough was crispy and flaky, and the filling was rich and flavorful.
Nathinkerz Abraham
[email protected]I love the simplicity of this recipe. It only requires a few ingredients and is very easy to follow.
swayam Stha
[email protected]Tahinopita is a delicious and unique pastry that I highly recommend trying. The combination of tahini, honey, and filo dough creates a wonderful flavor and texture.