Bitter Orange Drizzle Cake - Lesley Robb

This is unlike the usual drizzle cake, moister and more solid and keeps really well. Make it in January when marmalade oranges are available (the fruit and veg shop in Dingwall sells them loose) or use lemons at other times. The recipe came from Chris Stewarts book Last Days of the Bus Club, one of the sequels to Driving Over lemons.

BITTER ORANGE DRIZZLE CAKE

Zest and juice of 3 bitter oranges (or lemons)
2 eggs beaten
175g butter
225g (175g+50g) brown sugar
125g raisins
25g desiccated coconut
150g wholemeal flour preferably with nuts/grains/seeds

Melt the butter and mix with 175g sugar. Add zest, raisins and coconut.
Stir in the eggs then fold in the flour.
Put in a 7/18cm tin and bake in a hottish oven for 30/35 minutes.

Make the drizzle by warming up the juice and stirring in 50g of sugar. Puncture the cake all over with a skewer and drizzle the juice over the cake. Delicious warm or cold.