And now for something completely different!
I love Lebanese food; I knew little about it till we lived in France and made friends with a Lebanese couple. I love their use of spices, sumac, z'atar, dried mint, 7 spices etc, and I love falafel, houmous [sp?] and tabbouleh.
I've long had a love-hate relationship with tahina or tahini, sesame seed paste, but was given this recipe for using it in a cake by our Lebanese friend, and I really liked the result. You could use peanut butter instead, and I think it would work really well, but the tahini makes a really rich, flavoursome cake.
Preheat oven 180C/gas 4.
Grease a 24cm cake tin well and sprinkle with 3 tbspn sesame seeds.
Beat 250ml tahini in a large bowl with 165g caster sugar, 40g light brown sugar and grated zest of 2 oranges till mixture is thick and creamy. Add the juice from the 2 oranges and 200g thick plain yoghurt and mix well.
Fold in 375g sr flour, 1/2 tspn salt, 1 tspn mixed spice, 100g chopped pistachio nuts, 3 tbspn sesame seeds and 6 chopped stoned dates. Mix throughly till everything is well combined.
Spoon the mixture into the tin and bake for 45 mins till golden and firm.
Turn onto a wire rack to cool.
I decorated it with some more orange zest. It's a rich cake with a dense texture - a great accompaniment to a cuppa or to have as a pudding with some creme fraiche, cream or ice cream.
It's difficult to describe the flavour of tahini - I think it's an interesting flavour, a bit nutty, slightly bitter and it's creamy.
If you want to know how it's made, have a look here .
It's certainly a different flavour to my usual cakes, but it's one to have occasionally, when you feel the need for something different.
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