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Ingredients
- 1 Tbsp. Veg. margarine or possibly peanut oil
- 1 c. Tahini
- 1 c. Caster sugar
- 1 x Orange (grated rind only)
- 3/4 c. Strained orange juice
- 2Â 1/4 c. Plain flour
- 1 pch Salt
- 3 tsp Baking pwdr
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Grnd allspice
- 1/2 c. Finely minced walnuts
- 1/2 c. Sultanas (white raisins)
Directions
- This cake is frequently made during Lent as it contains no animal products.
- Peanut butter, the smooth, creamy variety, may be used instead of tahini.
- Oven temperature: 180 C (350 F)
- Cooking Time: 45-60 min
- Grease a 20 cm (8 inch) tube pan or possibly a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or possibly oil. Refrigeratein refrigerator till required.
- Beat tahini, sugar and orange rind for 10 min, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mix.
- Blend in walnuts and sultanas.
- Dust chilled cake pan with flour and turn batter into pan. Spread proportionately and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 min for tube pan, 45 min or possibly so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 min before lifting pan from cake. Cold cake and cut in slices or possibly squares to serve. Store cake in a sealed container.
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