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Cover your sultanas with boiling water and leave for 15 minutes while you prepare the sponge.
Cream the butter and sugar well till pale.
Add the eggs one at a time with a spoon of flour to stop curdling, beating well after each addition.
Add the baking powder, the rest of the flour and the salt.
Mix very slowly till just combined, do not over beat at this stage.
Add the mixed peel, drained sultanas and lemon zest, then the olive oil.
Fold everything through till fruit is distributed then get it into a lined pan, spreading out gently with a spatula into the corners.
Sprinkle with Demerara sugar then put into preheated oven at 180c (fan forced) for around 30-35 minutes.
Check done-ness with a skewer - if it comes out clean it’s ready.
Let it cool then slice and enjoy.