Tahinopita ( Tahini Cake )

      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.