Cake with tahini and esti extra virgin olive oil

Tahini has become a very popular ingredient in cooking and pastry recently, thanks to its healthy nutritional facts. Today’s recipe is a lovely cake made with tahini and our favorite spices, enriched with walnuts and raisins.

Cake with tahini and esti extra virgin olive oil


2 cups esti extra virgin olive oil
2 ½ cups all purpose flour
1 cup tahini
1 cup brown sugar
1 cup fresh orange juice
½ tsp ground allspice
½ tsp cinnamon
½ tsp nutmeg
1/3 cup chopped walnuts
1/3 cup raisins
1 ½ tsp baking powder
1 tsp baking soda
1 pinch salt

When cooking with tahini the main rule is to mix very well before using it.
Mix tahini until the oil on top is completely incorporated.
Preheat oven at 180 degrees.
Place tahini and sugar into a bowl and mix very well until the mixture becomes smooth and creamy.
Add esti extra virgin olive oil. Stir well so it combines with the tahini-sugar mixture. Add the orange juice and the spices. Keep stirring until all ingredients are well combined.
In another bowl, mix the flour with the baking powder, baking soda and salt.
Add the dry ingredients to the wet and mix until all ingredients are well combined.
Add raisins and walnuts and mix one last time.
Prepare a round cake pan (approximately of 22-25 cm) by brushing with olive oil and putting parchment paper on the bottom.
Pour in the batter (which will be rather thick) and bake for 45 minutes or until baking tester (toothpick, knife) comes out clean. If it tends to get quickly brown on top, while being baked, place on top a sheet of aluminum foil.
Once baked take it out of the oven, let it cool for 15-20 minutes, then remove it from the pan.

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