Allergy free sultana butter cake recipe

Ingredients

• 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)

Method

• 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.