Warning: contains tempting fruit |
Sultana and almond slices
200g sultanas
110g butter
110g caster sugar
2 eggs
1½ teaspoons almond essence
110g plain flour
25g self raising flour
Pre-heat oven to 170/gas 4 and grease and line a 20cm square tin. Put the sultanas into a pan with half a mug of water and simmer until the liquid has been absorbed, then set aside to cool*. Cream together the butter and sugar, add the eggs one a time (beating after each addition) and then the almond essence. Tip the flours and sultanas into the bowl and fold them in. Bake for about 40-45 minutes until the sponge is an even golden brown. Cool, remove from tin and sprinkle liberally with caster sugar.
Exceedingly good cakes |
Time saving tip
* Cool the sultanas quickly: tip onto a plate and spread out into a single layer.
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