Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Desserts
Cakes Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Veg. 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
1 pn Salt
3 ts Baking powder
1/2 ts Bicarbonate of soda
1/2 ts Ground allspice
1/2 c Finely chopped walnuts
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
