My father would have described this as a good ‘eating cake’. Translated, this meant that it was not to be saved for special occasions.
- 1 orange or 2 tangelos
- 125 g (4 1/2 oz) butter
- 1 cup (220 g/ 8 oz) sugar
- 2 eggs
- 1 tsp baking soda
- 1/2 cup (125 ml/4 fl oz) water
- 1 tsp vanilla
- 2 cups (250 g/9 oz) flour
- 1 cup (160 g/5 1/2 oz) sultanas
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- Halve the orange or tangelos and remove the seeds.
- Cut each half into quarters, then chop these finely, using the metal chopping blade of a food processor.
- Tip the pulp into another container.
- Without washing the bowl or blade, add the butter which has been softened but not melted, the sugar and the eggs. Process for about 20 seconds.
- Add to the bowl the baking soda dissolved in the water, the vanilla, the flour and the sultanas.
- Using the pulse blade in brief bursts, mix in the orange pulp until everything is combined.
- Turn mixture into a sprayed or paper-lined 20 cm (8 inch) square or 23 cm (9 inch) round cake tin.
- Bake for 1-1 1/4 hours, or until the cake springs back when pressed lightly in the center, and a skewer comes out clean.