Categories: Desserts, Cakes 
      Yield: 1 servings 
  
      1 tb Veg. margarine or peanut oil        1 pn Salt 
      1 c  Tahini                              3 ts Baking powder 
      1 c  Caster sugar                      1/2 ts Bicarbonate of soda 
      1    Orange (grated rind only)         1/2 ts Ground allspice 
    3/4 c  Strained orange juice             1/2 c  Finely chopped walnuts 
  2 1/4 c  Plain flour                       1/2 c  Sultanas (white raisins) 
  
  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 minutes 
   
  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. 
  Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in 
  orange juice.  Sift dry ingredients twice and fold into tahini mixture. 
  Blend in walnuts and sultanas. 
   
  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. 
   
  From: "The Complete Middle East Cookbook" by Tess Mallos 
        ISBN: 1 86302 069 1