Heat oven to 160C / fan 140c / gas 3

For the cake, finely grate the zest from the orange and squeeze 3tbsp of juice. Pour over the juice over the raisins in the bowl, stir in the zest, then leave to soak while you make the cake.

Lightly oil and line the base of a dep 20cm square cake tin.

Mix the flours with 1tsp baking powder, bicarbonate of soda and cinnamon.

Separate one of te eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into te egg mixture with a rubber spatula or big spoon (I use the kitchen aid with stirer). The mix will be quite stiff.

Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.

Fold the carot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture.

Bake for 1 hour until risen and firm or until a skewer inserted in the centre comes out clean.

Leave to Col in the tin, then turn out onto a wire rack, pel of the paper, then leave until cold.