Tahinopita A Greek Lenten Cake Recipes

TAHINOPITA (A GREEK LENTEN CAKE)

Tahinopita (A Greek Lenten Cake) image

This is a great breakfast cake, with a very spicy flavour. Nutritious too. Please note that there are no eggs or fat (other than the oil in the tahini) in this cake, which makes it denser than normal. If you are looking for a light cake, this recipe is not for you. Very satisfying with a cup of coffee or tea.

Provided by evelynathens

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 14

Ingredients

1 cup tahini (make sure you combine it because sometimes it separates and the oil floats to the top)
3/4 cup sugar
1 orange, grated, zest of
3/4 cup orange juice
2 1/4 cups all-purpose flour
1 dash salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 cup walnuts (broken into small pieces)
1/2 cup sultana raisin

Steps:

Preheat oven to 350 F (180C).
If this cake is to be Lenten, then grease a loaf pan with olive oil, otherwise, use butter, and dust pan with flour.
Prepare all dry ingredients in a bowl to have on hand.
Beat tahini, sugar and orange rind until fluffy and creamy (about 8 minutes on high).
Gradually add orange juice alternately with dry ingredients.
Stir in walnuts and sultana raisins.
Pour batter into prepared pan and bake for approximately 50-60 minutes (until tester comes out clean).

TAHINOPITA

Tahinopita image

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

Ingredients

2 1/4 cups whole wheat pastry flour or 2 1/4 cups unbleached white flour
3 1/4 teaspoons baking soda, sifted
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup tahini
3/4 cup orange juice
1/2 cup sugar
1/2-3/4 cup raisins (I used half each Thompson and golden raisins)
1/3 cup walnuts, finely chopped (optional)
1/2 cup sugar (optional)
1/3 cup water (optional)

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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