Fasting cake with olive oil or tahini
Here on Mount Athos, one of our favorite desserts that we often make is the fasting cake with olive oil or tahini. This cake is ideal for those who observe fasting customs. This simple but tasty dessert is suitable for periods of fasting, when the consumption of dairy products and eggs is not allowed. Enjoy this delicious cake which offers a tasty treat that respects the dietary restrictions of fasting.
We dissolve the tahini in the orange juice with a whisk. Ig we replace the tahini with olive oil, we skip this step.
We dissolve the soda in the cognac.
We wash the raisins, dry them and sprinkle them with flour.
We put the flour, walnuts, almonds, spices and scrapings in a bowl and mix.
We add the tahini mixture, the soda mixture, the raisins and mix well to get a firm dough.
We pour the contents into an oiled and floured pan and bake in a preheated oven at 180 degrees for about an hour.
When we fast from oil, we make the version of the recipe with tahini and spread a piece of parchment paper on our baking sheet.
We flour the raisins so that they are evenly distributed in the pan. Otherwise they would all end up at the bottom.
If the cake takes on color too quickly, cover it with a little greaseproof paper to prevent it from burning.
To make sure the cake is cooked inside, insert a knife. If the blade comes out dry, it means the cake is ready.
