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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Found this online on a miami newspaper column... Have some tahini & orange blossom water so want to put this here for safekeeping! Ingredients:
1 tablespoon melted butter |
1 cup tahini |
1 cup sugar |
2 teaspoons orange rind |
3/4 cup orange juice |
1 teaspoon orange blossom water |
2 1/4 cups all-purpose flour |
1/8 teaspoon salt (a pinch) |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground allspice |
1/2 cup finely chopped walnuts |
1/2 cup golden raisin |
Directions:
1. Heat oven to 350 degrees. Grease an 9-by-13 inch cake pan with melted butter and chill in the refrigerator until required.
2. Beat tahini, sugar and orange zest 10 minutes, then gradually beat in the orange juice and orange-blossom water.
3. Sift together the flour, salt, baking powder, soda and allspice. Sift again and fold into the tahini mixture. Stir in the walnuts and raisins.
4. Dust the chilled cake pan with flour and turn batter into the pan. Spread evenly and knock base of pan on a counter to settle.
5. Bake about 45 minutes, until a toothpick comes out clean. Invert cake pan onto a cooling rack and leave for 2 to 3 minutes before lifting pan from cake. Cool and cut into squares.
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