Pumpkin Walnut Tahini Cake
This versatile cake can be baked and served with Greek yogurt, fresh fruit and and berries. This cake with it's dense nature goes a long way, so cut the pieces small. For fall treat serve with roasted pears.
Recipe type: Dessert
Cuisine: Greek
Serves: 12
  • ½ cup tahini (sesame paste)
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 2 tablespoons orange juice
  • 1 teaspoon baking soda
  • 1½ cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • ½ cup golden raisins
  • 1 cup orange juice
  1. Preheat oven to 350 degrees.
  2. Beat tahini and pumpkin in a blender for 2 minutes then add sugar.
  3. Combine the 2 tablespoons of orange juice and baking soda in a small bowl and add to mixture. Mix in thoroughly.
  4. Sift the flour with cinnamon and add the walnuts,and raisins.
  5. Add the flour mixture and orange juice alternately to the tahini batter on low speed or by hand.
  6. Butter a 9x12 inch baking pan and line with buttered parchment/wax paper.
  7. Pour in the batter and bake for 40-45 minutes.
  8. Cool in pan.
  9. Serve with Greek yogurt, fresh fruit,berries or a dusting of powdered sugar.
This cake can be made without the pumpkin, just add 1 cup of tahini to the recipe.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/pumpkin-walnut-tahini-cake-with-roasted-pears/