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Receta Tahini Cake
by Global Cookbook

Tahini Cake
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Ingredientes

  • 1 Tbsp. Veg. margarine or possibly peanut oil
  • 1 c. Tahini
  • 1 c. Caster sugar
  • 1 x Orange (grated rind only)
  • 3/4 c. Strained orange juice
  • 2 1/4 c. Plain flour
  • 1 pch Salt
  • 3 tsp Baking pwdr
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Grnd allspice
  • 1/2 c. Finely minced walnuts
  • 1/2 c. Sultanas (white raisins)

Direcciones

  1. This cake is frequently made during Lent as it contains no animal products.
  2. Peanut butter, the smooth, creamy variety, may be used instead of tahini.
  3. Oven temperature: 180 C (350 F)
  4. Cooking Time: 45-60 min
  5. Grease a 20 cm (8 inch) tube pan or possibly a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or possibly oil. Refrigeratein refrigerator till required.
  6. Beat tahini, sugar and orange rind for 10 min, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mix.
  7. Blend in walnuts and sultanas.
  8. Dust chilled cake pan with flour and turn batter into pan. Spread proportionately and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 min for tube pan, 45 min or possibly so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 min before lifting pan from cake. Cold cake and cut in slices or possibly squares to serve. Store cake in a sealed container.