The Silk Merchant of Sychar

THE SILK MERCHANT OF SYCHAR

One woman, five husbands and a weary rabbi at the well who knows 'everything she ever did.' 

The day after they bury her husband Leah Marcellus loses her baby. A widow and childless, what man will want her? Her father secures a second husband, a profitable business arrangement, sealed on Mount Gerizim, the holy mountain where every true follower of Yahweh worships. But Leah’s heart belongs to another. Her passion brings only trouble - jealousy, murder and lies.

Leah's skill at the loom and the secrets of dye - the woad, the murex and madder - brings her renown among the Roman women of wealth.

Yet death and betrayal soon steal her security. Leah is determined to protect her family... at any cost.

From the olive groves of Samaria to the bloodied sand of a Roman stadium to the exquisite silks brought from the East, The Silk Merchant of Sychar weaves colour into the biblical account of the woman at the well.

RHIZA PRESS

Nov 2019

BE IN TOUCH

I love to have a sweet treat in the pantry and to pop into the school lunch-box but I also want it to have some nutritional value. This week I’ve been into nut cakes – carrot cake with lots of walnuts and this moist orange almond cake. Nuts are rich in protein and healthy unsaturated fat - great for good health!

This cake is easy to make – but you do need a food processor. It’s very high in protein from all the eggs and almonds, and it’s gluten free.

(Some baking powders are not gluten free so check the pack if you are making this cake for someone who can’t have gluten. If you dust the cake with icing sugar, as in the photo, check it is gluten free too.)

 

 

2 oranges

6 eggs, lightly beaten

250 grams sugar

300 grams ground almonds

1 teaspoon baking powder

Boil oranges in a little water for 1-2 hours.

Chop oranges roughly and let them cool down a bit. Then blend well in food processor with all the other ingredients. Line a large pan with grease-proof paper. Make sure the pan is large enough so the cake isn’t too thick or it will take too long to cook. Bake at 180C/350F for 1 hour – or perhaps a bit longer.

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