Recipe: Sultana Cake
This tasty sultana cake is the perfect recipe to provide a sugar boost mid-hike or even during a scuba diving surface interval, as tried + tested by our Ambassador and diving enthusiast, Charlie Elliott.
PS. you can bump up the energy provided by adding nuts of your choice!
175g butter (or half butter and marg)
225g self raising flour
175g sultanas (plus anything else you’d like to add, e.g. pecans)
Grated rind of half a lemon
2 eggs, beaten
4 tbsp milk
¼ tsp salt
½ tsp baking powder
Heat oven to 180℃.
Beat butter and sugar to a cream
Add in the beaten eggs in 3 parts, beating in-between.
Beat in milk and lemon. At this point the mixture looks a bit curdled, do not worry!
Stir the flour, salt and baking powder in lightly
Line loaf tin, spoon the mixture in.
Cook for 1 hour 10 mins at 180℃ (our oven has a very enthusiastic fan so I check regularly and remove once the top has a nice brown colour and a knife comes out clean)
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This tasty sultana cake is the perfect recipe to provide a sugar boost mid-hike or during a scuba diving surface interval, as tried + tested by our Ambassador and diving enthusiast, Charlie Elliott.
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