- 0:20 Prep
- 0:30 Cook
- 10 Servings
- Capable cooks
Easy to make and wonderfully soft, this sultana teacake is a perfect tea-time treat.
Ingredients
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 2/3 cup sultanas
Cinnamon topping
- 10g butter, melted
- 1/2 teaspoon ground cinnamon
- 2 teaspoons caster sugar
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, leaving a 3cm overhang on all sides.
- Step 2Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding sultanas. Spoon mixture into prepared pan. Level top.
- Step 3Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.
- Step 4Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool. Serve.
- Vegetarian
Nutrition
826 kj
Energy
7.2g
Fat Total
4.4g
Saturated Fat
1.1g
Fibre
2.7g
Protein
39mg
Cholesterol
165mg
Sodium
30.3g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use dried cranberries instead of sultanas.
Cover the cake loosely with foil during the cooking if over-browning.
The cake is best made on the day it’s served. Serve warm or cold.
You can serve the cake with pure cream, double cream, warmed custard or vanilla yoghurt.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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