Another recipe for the mini loaf tin challenge.
SULTANA CAKES – makes 12 individual cakes
200 g sultanas
60 g brandy
125 g water, divided
1 tsp cornflour
125 g butter (room temperature & chopped) or margarine
90 g castor sugar
2 eggs
155 g plain flour
1/2 tsp baking powder
Preheated oven 160o fan forced.
Grease a mini loaf tin well – I used
cake releasePlace the sultanas, brandy and half the water in the TM bowl.
Cook 6 minutes/varoma/reverse/speed 1/MC off.
Mix the cornflour and the remaining water together, add to the bowl and cook 1.5 min/100
o/reverse/speed 1/MC on.
Remove the thickened mixture to a deep plate, push cling film down onto the surface and place in the fridge.
Cream butter & castor sugar 3 mins/speed 3.
Add eggs and mix 30 sec/speed 3.
Add flour and baking powder and knead 30 seconds.
Fold in sultana mix with a spatula.
Fill the holes of the mini loaf tin to the top of the hole and bake 20 minutes in the centre of the oven. A skewer inserted into the centre should come out clean at this stage.
Remove from oven and leave in the tin for 5 minutes before placing on a wire rack to cool completely.
This is based on a Merle Parrish recipe from a book called Merle’s Kitchen.
