My daughter has started going through a fussy toddler eating stage. It’s not that she doesn’t like the flavours, it’s because she’s defying me and just wants to be stubborn.
The one thing she will eat though is cake.
So everything that comes out of our kitchen is now called cake.
Savoury quiche for dinner? We’re having “ham cake” for dinner tonight! Hooray!
Breakfast? “It’s tomato and cheese omelette cake” Hooray!
After saying the word cake 3 times a day for the last week, I actually woke up with a craving of cake today but couldn’t be bothered to venture outdoors. With no eggs or milk left in the fridge, I started trawling the internet for vegan recipes and came across this beauty. Tahinopita, a Greek tahini cake that is completely vegan and uses no fat, except for the natural oils found in tahini. Hooray!
This cake is not overly sweet. It is however quite dense and a stick to your teeth kind of cake. The tahini flavour is quite dominant but the subtle orange zest does shine through. Perfect with a cup of tea for breakfast!
Vegan Spiced Tahini and Orange Cake aka Tahinopita
- 1 cup tahini
- 1 cup sugar
- Zest of 1 orange
- ¾ cup orange juice
- Pinch of salt
- 2 ¼ cups plain flour
- 3 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon mixed spice
- 1 tablespoon oil to grease the cake pan
Preheat oven to 180 degrees Celsius. Grease your cake pan of choice
Before you pour a cup of tahini, be sure to use a spoon and give the jar a good mix. Beat tahini, sugar and orange zest for 3-4 minutes until fluffy on a high speed. Gradually and slowly add the orange juice until all combined and smooth.
Meanwhile sift together all the dry ingredients and fold into the tahini mix
The mix will be quite dense and not at all like a traditional cake batter. Pour it into you pre-greased tin and bake for 40 minutes. Let the cake cool down before you remove it from the tin.
Pour yourself a cuppa, sit back and enjoy.