Lenten Cake

6 oz. all purpose flour (175g)
6 oz. whole wheat flour (175g)
3 oz. demerara sugar (75g)
2 oz. cut citrus peel (50g)
2 oz. currants (50g)
1 oz. walnuts (25g), chopped
4 oz. olive oil (125 ml)
7 oz. fresh orange juice (200 ml)
2 T cognac
1 T lemon juice
1 t ground cinnamon
1 t baking powder
1 T demerara sugar
1/2 t ground cinnamon

Stir the orange juice, cognac, lemon juice, cinnamon, citrus peel, and currants together in a bowl. Cover and leave to soak for one hour. Whisk the olive oil with the sugar in another bowl, then add the sifted flours and baking powder, the walnuts, and the soaked fruit and soaking liquid. Mix thoroughly. Spoon the mixture into a lined and greased 8 inch diameter baking tin and level the top. Mix the topping ingredients (sugar and cinnamon) and sprinkle evenly over the top. Cover with foil and bake in a preheated oven at 180°C/350°F for 50 minutes. Remove the foil and bake for another 1 minutes or so, until the cake is browned and a toothpick comes out clean. Carefully turn the cake out onto a wire rack and allow to cool.

From A Vegan Taste of Greece