Sultana traybake

Method

1. Preheat the oven to 160°c/fan140°c/gas 3 and grease and base-line a 30cm x 20cm roasting tin with butter and baking paper. Put the sultanas in a pan and cover with the orange juice. Bring to the boil, reduce the heat slightly and cook for 15 minutes, until all the juice has been absorbed.
2. Add 250g butter to the sultanas and stir gently over a low heat until melted. Remove from the heat.
3. Mix the eggs, sugar and vanilla extract in a large mixing bowl.
4. Add the sultanas, flour and baking powder to the egg mixture and mix well. Pour into the lined tin.
5. Bake for about 1 hour. Check the cake after 40-45 minutes, when you may like to cover the top with baking paper to stop it from going too brown.
6. Leave the cake in the tin for around 5 minutes, then dust with icing sugar and cut into about 24 squares.