Side Pannel
Turkish Tahini Cake
Turkish Tahini Cake
- Recipe Submitted by maryjosh on 05/31/2018
Ingredients List
- 9 oz. tahini
- 1 C sugar
- 1 tsp baking soda, sifted
- 2 tbsp cognac (brandy)
- 1 1/2 C all-purpose flour
- 2 tsp ground cinnamon
- 1 1/2 C walnuts, chopped
- 2 3/4 oz candied fruit (I used chopped dried fruit)
- 1/2 C golden raisins
- 1 C orange juice
- sesame seeds, to decorate top of cake
Directions
Preheat the oven to 325° and grease a 9" cake pan. Line with parchment paper and set aside.
Beat the tahini in a large mixer bowl, gradually adding the sugar. Beat for about 2 minutes on medium.
Mix together the sifted baking soda with the cognac until the baking soda is dissolved. Add to the tahini mix.
In a separate bowl, sift the flour and cinnamon. Add the walnuts, fruits, and raisins and toss to coat.
Add half of the flour/fruit mixture to the tahini and beat, followed by half of the orange juice. Repeat using the second half of the flour/fruit mixture and the remaining orange juice. Batter will be very thick.
Pour the batter into the prepared pan, sprinkle the top with the sesame seeds, and bake until the cake is set and browned (about 50-55 minutes). Check with toothpick - there will be cake crumbs clinging to it, but it shouldn't be batter.
Remove from the oven and let cool in the pan for about 30 minutes. Turn out onto a wire rack and remove the parchment paper.
Beat the tahini in a large mixer bowl, gradually adding the sugar. Beat for about 2 minutes on medium.
Mix together the sifted baking soda with the cognac until the baking soda is dissolved. Add to the tahini mix.
In a separate bowl, sift the flour and cinnamon. Add the walnuts, fruits, and raisins and toss to coat.
Add half of the flour/fruit mixture to the tahini and beat, followed by half of the orange juice. Repeat using the second half of the flour/fruit mixture and the remaining orange juice. Batter will be very thick.
Pour the batter into the prepared pan, sprinkle the top with the sesame seeds, and bake until the cake is set and browned (about 50-55 minutes). Check with toothpick - there will be cake crumbs clinging to it, but it shouldn't be batter.
Remove from the oven and let cool in the pan for about 30 minutes. Turn out onto a wire rack and remove the parchment paper.
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