Tahini Apple Cake
The recipe to the most delicious cake of the month is here and all you have to do is take out your cooking tools, find unused ingredients in your cupboards and add it all in a bowl to the yummiest Lent cake ever!
This Tahini Apple Cake is easy to make and healthy as well with a luxurious fragrance of tahini -sesame seed paste- and juicy apples. You can replace apples with raisins, plums dipped in cognac or even pears. It’s a cake rich in flavour and aromas made with pure olive oil and with no addition of eggs which makes it perfect for the period of Lent until Easter! Dusted with powdered sugar it is perfect for breakfast with coffee or tea and equally delicious for an afternoon snack or tucked in your lunchbox.
- 200g. tahini
- 120g. olive oil
- 350g. Orange juice
- 300g. Brown sugar
- 400g. Flour
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp baking powder
- Zest of two oranges
- 2 apples, peeled and cut into quarters
- 140g. walnuts, crushed
- In a large bowl, mix together the olive oil and sugar, beating with a whisk for about 3-5
- Add the tahini, orange juice and spices.
- Next, add the flour little by little, mixing well between each addition.
- Pour in the mixture the walnuts and orange zest and mix until combined.
- Grease with some olive oil the bottom of a cake tin and flour it thoroughly.
- Pour in the mixture and place the apples on the surface.
- Bake in preheated oven at 170 degrees for 1 hour and 10 minutes.