Tahini sheet cake from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 255) by Eden Grinshpan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • danika_qq7hvn on April 09, 2026

    I have made this twice and loved it both times. The tahini gives a subtle, unique nuttiness that combined with the butter in the recipe is so delicious. Am thinking of making it again this weekend for guests!

  • ellwell on March 24, 2023

    This was delicious. Unfortunately I couldn’t find my regular 9x13 pan and had to use a ceramic one. I took it out of the oven at the 30 minute mark since the toothpick came out clean. When I inverted it onto a tray after cooling, it was clear that the cake was very goopy in the middle. Only the side were done. Such a disappointment as it took a lot of expensive ingredients. I am going to assume that a large part of the failure was the pan—-but nevertheless, check very carefully for doneness! Will definitely make again.

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