Tahini Cake
By: Anonymous
Published: Sunday, February 14, 2010 - 12:45am

Ingredients




1 tablespoon Veg. margarine or peanut oil
1 cup Tahini
1 cup Caster sugar
1 Orange (grated rind only)
cup Strained orange juice
cup Plain flour
1 pch Salt
3 teaspoons Baking powder
teaspoon Bicarbonate of soda
teaspoon Ground allspice
cup Finely chopped walnuts
cup Sultanas (white raisins)

Preparation

1 This cake is frequently made during Lent as it contains no animal products. 2 Peanut butter, the smooth, creamy variety, may be used instead of tahini. 3 Oven temperature: 180 C (350 F) 4 Cooking Time: 45-60 minutes 5 Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. 6 Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. 7 Blend in walnuts and sultanas. 8 Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container.