Tahini Cake

• 1 tablespoon peanut oil
• 1 cup tahini (sesame paste)
• 1 cup sugar, superfine
• 1 each orange zest grated
• 3/4 cup orange juice strained
• 2 1/4 cups flour, all-purpose
• 1 pinch salt
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon allspice ground
• 1/2 cup walnuts finely chopped
• 1/2 cup golden raisins sultanas

1. Grease a 8x12 inch tube pan with melted margarine or oil.
2. Chill in refrigerator until required.
3. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice.
4. Sift dry ingredients twice and fold into tahini mixture.
5. Blend in walnuts and sultanas.
6. Dust chilled cake pan with flour and turn batter into pan.
7. Spread evenly and knock base of pan on table top to settle batter.
8. Bake in a moderate oven for 55 to 60 minutes for tube pan.
9. When cooked, invert cake in its pan onto cake rack and leave for 2 to 3 minutes before lifting pan from cake.
10. Cool cake and cut in slices or squares to serve.
11. Store cake in a sealed container.

peanut oil, tahini, sugar, orange zest, orange juice strained, flour, salt, baking powder, baking soda, allspice ground, walnuts, golden raisins

Taken from recipeland.com/recipe/v/tahini-cake-34517 (may not work)