Ingredients

For the sponge:
• 2 oranges, zested and juiced
• 1 cup raisins
• 4 eggs
• 2 cups Selati Demerara sugar
• 2 Tbs melted butter
• 2 cups milk
• 2 cups cake flour
• 2 tsp baking powder

For the sticky sauce:
• 180g Selati Demerara sugar
• 50g butter
• 250ml cream
• 30ml golden syrup

Instructions

• Preheat the oven to 180°C.
• Place the orange juice and raisins into a pot, then bring to the boil, remove from the heat and leave to cool.
• Whisk together the eggs, Demerara sugar, melted butter and milk.
• Sift together the flour and baking powder, then mix into the wet ingredients.
• Stir in the raisins then transfer mixture into a greased bundt tin.
• Bake for 45 minutes – 1 hour or until a skewer comes out clean.
• Place the sauce ingredients into a pot and heat gently while stirring until dissolved.
• Simmer the sauce for 3 minutes or until thickened.
• Pour the sauce over the cake as soon as it comes out of the oven, so it soaks in.
• Serve cake with a dollop of whipped cream.