A scrumptious, nutritious cake with no butter or eggs, only with olive oil, orange juice and lots, lots of nuts!
Serves: 10-12 pieces Preparation: 10′ Cooks in: 50′ Ready in: 60′
2½ cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
¾ cup mild extra-virgin olive oil
¾ cup fresh orange juice
1 tsp orange zest
2 tbsp almonds chopped
2 tsp sesame seeds, toasted
1 tbsp raisins
2 tbsp tahini
1 tsp vanilla powder
½ tsp tahini mixed with 1 tsp honey to glaze
Dissolve tahini in orange juice. In a bowl mix sifted flour and baking powder with baking soda. Using a stand mixer beat oil with sugar until it dissolves and add orange juice with tahini, orange zest and vanilla.
Add all nuts and beat until incorporated. Add flour mix in batches until incorporated.
Brush a rectangular baking dish with oil and dust with flour. Pour in the mixture and bake in a preheated oven at 180C for 45-50 minutes or until a knife inserted in the center of the cake comes out clean.
Let cool for a while before turning out on a wire rack. Brush the cake with tahini and honey glaze and let cool completely before serving.
Photo John Athymaritis Food styling Antonia Kati
Και η ελληνική συνταγή: Κέικ πορτοκαλιού με ταχίνι και ξηρούς καρπούς