Friday, June 02, 2006

Tahini Cake

I first saw this recipe on Shmooed Food and thought I'd give it a try. I substituted whole wheat pastry flour for the all-purpose flour, decreased the sugar (I used fresh squeezed orange juice which was already pretty sweet), increased the walnuts and used a combination of dried berries (raisins, cranberries, blueberries) instead of just the raisins originally called for. I really liked the end result - it's a fairly dense cake w/a subtle tahini flavor. The berries lend a nice sweetness that isn't too much - I wouldn't eat this for desert, but it makes a great snack or breakfast!

Need: an 8" cake pan or springform pan (probably the easiest)
hand mixer

2 1/4 cups whole wheat pastry flour
3 1/4 t baking powder
3/4 t salt
1 t cinnamon (plus more for dusting in the top before baking)
3/4 c tahini
3/4 cup orange juice (plus a little bit more if the batter is really dry)
1/3 cup turbinado sugar (if you want this to be on the sweet side try increasing the amount or using more berries)
3/4 cup mixed berries
1/2 cup chopped walnuts

1. preheat oven to 350 degrees
spray the pan w/nonstick spray (I use one that has flour in it already, if you don't have one like this just dust with flour)

2. combine the flour, baking powder, salt and cinnamon in a bowl

3. in a large bowl, pour in the tahini and while beating with an electric mixer slowly pour in the orange juice and then the sugar - continue mixing until the mixture is smooth and light in color

4. add the flour mixture to the tahini mixture and mix well - you can continue to use the hand mixer but the dough gets to be pretty thick at which point you can switch to a spoon or knead it with your hands as you add the berries and walnuts

5. press the dough into the pan and sprinkle some more cinnamon on top

6. bake for 35 minutes, until golden brown on top and let it cool for a few minutes before taking it out of the pan.

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