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Preheat the oven to 350 degrees F. Grease and line an 8-inch cake tin. Squeeze the juice from the orange and reserve for the topping. Place the orange flesh and peel in a blender or food processor and reduce to pulp. Set aside. Cream the butter and sugar until light, then sift in the flour. Beat in them ilk gradually with the eggs, then beat well for 1-2 minutes. Fold in the orange pulp, nuts and sultanas. Spoon into the cake tin and cook for 40-50 minutes until cooked through, testing with a skewer.
For the topping, pour the orange juice over the cake as soon as it comes out of the oven. Sprinkle over the Demerara sugar and leave until cold.
Variation:
Thinly slice an orange and place in a pan with ½ cup water and ¼ cup Milled Golden Cane Sugar. Heat gently until the sugar has dissolved then increase the heat to medium and cook until the liquid is a light golden caramel. Remove from the heat immediately and stir to coat the orange slices. Arrange the caramelized slices on top of the cake. |
