Measure all the ingredients straight into your food processor and whizz into a smooth batter.
Butter a large loaf tin well, then throw in some flour, tap and turn the tin to coat the flour over all surfaces and then tap out any excess into the bin or sink.
Pour the batter into the tin.
Bake for an hour.
DONE!
Notes
Note: Campion says, "because we are looking for a soggy end product, the old-faithful test of sticking in a skewer and withdrawing it clean is not appropriate. With practice you'll simply need to glance at it to tell. In the meantime, because of the style of cake we're trying to achieve, there's a wide margin of error to make things easier."Note: I find the cake rises delightfully and the top turns a lovely rich chocolate brown (darker than golden brown) and usually splits open across the top.