Ginger, Orange and Sultana Cake

method:

• Put the orange into a pan, cover with water then bring to the boil and simmer for 30-40 minutes until the orange is tender. Drain and cool.
• Cut the orange into quarters and remove the pulp, then roughly chop the peel and put into a blender or processor and blend to a rough textured pulp.
• Sieve the flour, baking powder and ginger together. Grease and line a 20cm (8in) spring-form cake tin. Heat the oven to 180/350F/Gas 4.
• Put the free-range eggs and sugar into a large bowl and beat together with an electric beater until the mixture becomes thick and frothy and paler in colour. Add the orange pulp and treacle, blend in, then gradually beat in the olive oil.
• Fold in the flour mixture and sultanas then turn into the prepared tin and bake for 40-45 minutes until a skewer comes out clean when inserted. Remove from the tin and cool on a rack