For the sponge:

2 oranges, zested and juiced

1 cup raisins

4 eggs

2 cups Demerara sugar

2 Tbs melted butter

1 cup milk

3 cups cake flour

2 tsp baking powder

For the sticky sauce:

180g Demerara sugar

50g butter

250ml cream

30ml golden syrup

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.