150g sultanas

125ml freshly brewed srtrong tea

215g unsalted butter, softened

190g caster sugar

3 eggs, beaten

145g organic wholemeal spelt flour

145g organic plain white cake flour

3 teaspoons organic baking powder

2 tsp mixed spice

1 lemon, grated rind

1 orange, grated rind

Cover the sultanas with the tea and set aside for between 1 hour and 1 day.

Preheat oven to 180 C/gas 4, butter a deep 20cm X 20cm baking tin and line with baking parchment.

Sieve the dry ingredients together. Cream 190g butter with the sugar until fluffy; slowly add the eggs, plus 1 tblsp flour, while still beating. Fold in the remaining flour, mixed spice and baking powder, drained sultanas and citrus rind..

Put the mixture into the tin; bake for 40-50 mins, or until a skewer comes out out clean. Cool; cut into squares