Ingredients

1 Tbsp. vegetable margarine or peanut oil
1 C. tahini
1 C. caster sugar
1 orange (grated rind only)
3/4 C. strained orange juice
2 1/4 C. plain flour
Pinch salt
3 tsp. baking powder
1/2 tsp. bicarbonate of soda
1/2 tsp. ground allspice
1/2 C. finely chopped walnuts
1/2 C. sultanas (white raisins)

Cooking Instructions

Cooking time: 45-60 minutes Grease a 8 inch tube pan or a 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, for 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)