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This delicious dessert is made using a few twists along the way. We add a whole, un-peeled orange into the mix as well as splashing in plenty of olive oil rather than butter to bake a perfectly moist cake.
submerge the orange in a pan of water and bring to boil to simmer for 30-40 mins.
drain and cool.
preheat the oven to 180°C.
quarter the cooked orange, scoop the pulp to one side and roughly chop the peel into it until you have a rough textured pulp.
whisk the eggs and sugar until light and fluffy, then beat in the treacle and orange pulp.
beat in the oil.
fold in the sieved flour, ginger and baking powder then stir through the sultanas.
pour into 2 lined baking tins (20cm) or silicon mould and bake for 20-25 minutes, until risen and the cake springs back when gently pushed.
cool on wire rack and cut into 8 to serve.