Argh what an evening! All week I’ve been feeling sad that I don’t get the time to bake as much any more so decided I needed to do something quick this evening to get back to it. I decided on a Sultana Cake because it’s cheap (I always have these ingredients in the house) and I have a lot of open packs of Sultanas to use up. Halfway through making the cake though, I reached up to the press to get ground almonds only to tip a tub of crispy onions into my cake mix. Absolute disaster. I was so cross but was convinced to start it again and so here it is. I left out the ground almonds after the onion disaster but if you were to add them, I think 50g would be enough, just to add texture.
This recipe is really simple, no new learning here! In a lot of my baking books, Sultana Cakes or cakes very similar are often referred to as family cakes or come again cakes. Sometimes simple things are as nice and comforting as anything.
Right, you need:
220g plain flour
2tsp baking powder
125g caster sugar
125g unsalted butter
4 tbsp milk
Preheat your oven to 180 degrees and line your loaf tin.
Cream the butter and sugar together and add your eggs one at a time.
Sieve in your flour and baking powder and mix in with a wooden spoon. If using, add your ground almonds now too. Follow with your sultanas and milk making sure the mixture can easily drop from a spoon.
If the mixture is looking a little too tough, add another spoon of milk, just be careful. It is not a batter so don’t go too crazy.
Add your mixture to your loaf tin and bake in the oven for 45 minutes. The cake should be well rise and golden brown when it’s ready.
This would be a great cake to bring into work or to have on hand for when a visitor calls. Nothing crazy but a good, reliable cake to have up your sleeve!