Tahinopita, a beloved traditional Greek dessert, showcases the exquisite flavor of tahini, a paste derived from luscious sesame seeds. This sweet and savory masterpiece not only tantalizes your taste buds but also offers a nutritious alternative to sugary confections.
Tahini, the star ingredient, is a staple in Greek and Middle Eastern cuisines, cherished for its versatility. What sets tahinopita apart is its suitability for fasting periods, as it doesn't contain butter.
To embark on your tahinopita journey, assemble the following ingredients: tahini, cognac, baking soda, all-purpose flour, ground cinnamon, chopped walnuts, golden raisins, orange juice, and powdered sugar. Tahini, a powerhouse of nutrients, boasts protein, B vitamins, calcium, magnesium, zinc, phosphorus, and heart-healthy polyunsaturated fats. Ensure to blend separated tahini before use in this recipe.
While tahinopita is a delectable treat, it's important to be mindful of its calorie content. A 3-ounce slice typically contains around 300 calories, but it also delivers essential protein, fiber, and healthy fats, making it a nutritious addition to your diet in moderation.
This tahinopita recipe yields approximately 36 pieces and requires a mere 20 minutes for preparation, followed by 45 minutes of baking. Opt for a 9 x 12-inch baking pan to bring this Greek delight to life in your kitchen. Enjoy the delightful balance of flavors and nourishment that tahinopita brings to your table.
Tahinopita - Ingredients
- 250 g of tahini
- 250 g of sugar
- 2 tablespoons of cognac
- 1 teaspoon of baking soda
- 375 g of all-purpose flour
- 2 teaspoons of ground cinnamon
- 250 g of chopped walnuts
- 125 g of golden raisins
- 250 ml of orange juice
- Powdered sugar for topping
Tahinopita - How to Make
- Start this easy tahinopita recipe by beating tahini in a large bowl with an electric mixer.
- Gradually add the sugar.
- Combine the cognac and baking soda and add to the tahini mixture.
- Sift together the flour with cinnamon and combine with walnuts and raisins.
- Gradually add the flour mixture and orange juice alternately to the tahini batter.
- Mix thoroughly after each addition.
- At this point, you may need to add water or more flour to attain proper consistency. Make sure that the batter of tahinopita should be thicker than an average cake batter.
- Butter the baking pan and cover its bottom with some buttered wax paper.
- Pour in batter and spread evenly.
- Bake the tahinopita for 45 minutes, or until the cake gets a nice golden brown color.
- Allow the tahinopita to cool in the pan.
- Dust with confectioners’ sugar while the cake is still warm.
- Cut the cake with it is completely cool.
- Serve