 Recipe Notes: Tahina is sesame seed paste,
similar in theory to natural peanut butter and, as a substitute, peanut
butter works very well in this recipe. This cake has a rich, dense
texture and makes a very good morning tea accompaniment. I like to bake
this cake in a fluted cake tin, often called a kugelhopf tin.
3 tablespoons SESAME SEED BLACK WHOLE
1 cup of tahina (sesame seed paste)
3/4 cup caster sugar
1/4 cup brown sugar
grated rind and juice of two oranges
200g thick, plain yoghurt
21/2 cups self raising flour
1/2 teaspoon salt
1 teaspoon mixed spice
100g chopped pistachios
6 dates, stones removed and flesh chopped
3 tablespoons sesame seeds, additional - Grease a 24cm cake tin generously and sprinkle with 3 tablespoons sesame seeds. Set aside. Preheat the oven to 170ºC.
- In
the bowl of an electric mixer, beat the tahina, caster sugar, brown
sugar and orange rind until thick and creamy. Add the orange juice and
yoghurt. Continue to beat until combined.
- Fold in the self
raising flour, salt, mixed spice, pistachio nuts, sesame seeds and
chopped dates and mix thoroughly by hand until all ingredients are well
mixed and distributed.
- Spoon the batter into the prepared cake tin and smooth the top.
- Bake at 170ºC for 45 minutes, or until cake is firm to the touch.
- Turn the cake out of the tin and allow to cool.
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