Mary's Sultana Cake
This delcious moist sultana cake is super tempting with its crunchy chocolate and walnut topping
Equipment
- Sauce pan
- Cake mixer or hand held mixer
- Square tin (23cm x 23cm)
- Spatula
Ingredients
Cake
- 450 grams sultanas
- 225 grams butter (cut into chunks)
- 3 eggs
- 350 grams sugar
- 1 tsp almond essence
- 350 grams flour
- 1 tsp baking powder
Topping
- ½ cup chopped walnuts
- ½ cup chocolate drops (chocolate chips or chopped chocolate will work well too)
Instructions
- Preheat the oven to 170-180°C (340-350°F) fan bake.
- Line your square cake tin.
- Place the sultanas in a pot with enough water to cover them. Simmer for 15 minutes.
- Strain and return the pot to the stove top, add the butter and melt on a low heat.
- Cream the eggs, sugar and almond essence until pale in colour.
- Fold through the flour and baking powder to the creamed mixture.
- Next fold in the sultana mixture.
- Pour the batter into your lined tin and bake for 45 minutes.