Sesame Tahini Cake (Tahinopita)
Ingredients
- 133.3 gTahini (well stirred in the jar)
- 100 gBrown sugar
- 133.3 mlOrange juice (fresh)
- 33.3 mlExtra virgin olive oil (neutral)
- 200 gWheat flour (sifted)
- 6.7 gBaking powder
- 0.7 tspCinnamon powder
- 0.7 pinchClove (ground)
- 20 gsesame seeds (for topping)
Method
A dense cake with a moist crumb, where natural sesame fat replaces butter. The crust is golden, sprinkled with crunchy seeds, and the scent of warm cinnamon blends with the toasted aroma of tahini.
- 1
In a mixing bowl, vigorously whisk the tahini with the brown sugar. The mixture should soften and become perfectly smooth.
- 2
Pour in the orange juice and oil. Whisk until the batter is fluid and begins to lighten slightly in color.
- 3
Add the flour, baking powder, cinnamon, and cloves. Mix with a spatula just enough to incorporate the flour without making the batter elastic.
- 4
Pour into a greased mold. Generously cover the surface with sesame seeds. Bake at 180°C. The cake is ready when a knife blade comes out clean and the crust is firm.
Frequently asked questions
How do you get this dish right?
- Don't overmix the batter after adding the flour, otherwise the cake will be elastic instead of tender.
- If the tahini has a layer of oil on top, mix it well before weighing to maintain the correct fat-to-solids ratio.
How long does this dish keep?
Store at room temperature under a dry cloth for 4 to 5 days. It tastes even better the next day.
