*  Exported from  MasterCook  *
 
                          TAHINOPITA (TAHINI CAKE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek                            Desserts
                 Cakes                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Veg. margarine or peanut oil
    1       c            Tahini
    1       c            Caster sugar
    1                    Orange (grated rind only)
      3/4   c            Strained orange juice
    2 1/4   c            Plain flour
    1       pn           Salt
    3       ts           Baking powder
      1/2   ts           Bicarbonate of soda
      1/2   ts           Ground allspice
      1/2   c            Finely chopped walnuts
      1/2   c            Sultanas (white raisins)
 
   This cake is frequently made during Lent as it
   contains no animal products. Peanut butter, the
   smooth, creamy variety, may be used instead of tahini.
   
   Oven temperature: 180 C (350 F) Cooking time: 45-60
   minutes
   
   Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x
   12 inch) slab cake pan with melted margarine or oil.
   Chill in refrigerator until required. Beat tahini,
   sugar and orange rind for 10 minutes, then gradually
   beat in orange juice.  Sift dry ingredients twice and
   fold into tahini mixture. Blend in walnuts and
   sultanas.
   
   Dust chilled cake pan with flour and turn batter into
   pan.  Spread evenly and knock base of pan on table top
   to settle batter.  Bake in a moderate oven for 55-60
   minutes for tube pan, 45 minutes or so for slab cake.
   When cooked, invert cake in its pan onto cake rack and
   leave for 2-3 minutes before lifting pan from cake.
   Cool cake and cut in slices or squares to serve.
   Store cake in a sealed container.
   
                    From: “The Complete Middle East
   Cookbook” by Tess Mallos
                    ISBN: 1 86302 069 1
   
   Typed for you by Karen Mintzias
  
 
 
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