Cook Time 1 hour 30 minutes
Makes 1 loaf
Ingredients
½ cup sugar
1 tbsp orange zest
4 cups Biscuit Pastry & Cake Flour
1½ tsp baking powder
2 tsp bicarbonate soda
½ tsp salt
½ cup unsalted butter, cubed
1 cup raisins
400ml buttermilk, plus extra for brushing
Demerara sugar, to sprinkle
Method
Preheat oven to 180°C.
In a bowl, mix together the sugar and orange zest. Use your fingers to rub the zest into the sugar to infuse the flavour. Add in the flour, baking powder, bi-carb soda and salt, and mix to combine.
Rub the butter into the mixture until it resembles coarse crumbs. Add the raisins and toss to coat. Pour in the buttermilk and mix until just combined.
Shape into a rough round on a floured surface, then transfer to a lined baking sheet and score with a cross. Brush with extra buttermilk and a sprinkle of sugar.
Bake for 45–60 minutes or until golden brown.
