This cake is frequently made during Lent as it contains no animal
products. Peanut butter, the quiet, creamy form, may be used
instead of tahini.

Oven temperature: 180 C (350 F) Cooking time: 45-60 proceedings

Grease a 20 cm (8 edge) tube pan or a 20 x 30 cm (8 x 12 edge) slab
cake pan with melted margarine or oil. Chill in refrigerator until
requisite. Beat tahini, sugar and orange rind for 10 proceedings, then
gradually beat in orange succus. Sift dry ingredients twice and fold
into tahini assortment. 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 clobber. Bake in a
moderate oven for 55-60 minutes for tube pan, 45 minutes or so for
slab patty. When cooked, invert cake in its pan onto cake rack and
leave for 2-3 minutes before lifting pan from coat. Cool cake and cut
in slices or squares to serve. Store cake in a plastered container.