Tahini Cake – a delicious recipe with peanut oil, tahini, sugar, orange zest, orange juice strained, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 8x12 inch tube pan with melted margarine or oil.
2
Chill in refrigerator until required.
3
Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice.
4
Sift dry ingredients twice and fold into tahini mixture.
5
Blend in walnuts and sultanas.
6
Dust chilled cake pan with flour and turn batter into pan.
7
Spread evenly and knock base of pan on table top to settle batter.
8
Bake in a moderate oven for 55 to 60 minutes for tube pan.
9
When cooked, invert cake in its pan onto cake rack and leave for 2 to 3 minutes before lifting pan from cake.
10
Cool cake and cut in slices or squares to serve.
11
Store cake in a sealed container.
593
kcal
Calories
12
g
Fat
114
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 cup tahini (sesame paste), 1 cup sugar, superfine, 1 each orange zest grated, and more.
Yes, Tahini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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