Thursday, November 8, 2012

Allergy free sultana butter cake recipe

  • 80g Nuttlex
  • ⅔ cup caster sugar
  • 2 tsp Orgran No Egg whisked with 80mls water until thick
  • ¾ cup goat’s milk
  • 2 cups Orgran self-raising flour
  • 1½ cups sultanas
  • ½ tsp vanilla essence (optional)

  • Preheat oven to 180°C.
  • Grease and line a medium sized cake tin with baking paper.
  • Beat together the Nuttlex and sugar until creamy.
  • Slowly add the No Egg mixture and continue to beat until smooth.
  • Add ½ cup goat’s milk and 1 cup of flour.
  • Gently stir to combine.
  • Continue to add the goat’s milk and flour until all is incorporated in the mixture.
  • If lumpy, gently beat for about 30 seconds.
  • Fold through the vanilla essence (optional) and sultanas.
  • Pour the cake mix into the tin and smooth the top.
  • Bake for 35-45 mins or until the cake springs back in the centre and an inserted skewer comes out clean.
  • Leave in the tins for five minutes.
  • Turn them onto a wire rack and allow to cool.

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