Almond sultana spice cake

Serves: 12
Prep: 15
Cook: 40

Try this delicious cake for a special occasion or a treat.

Ingredients

  • 125g margarine
  • 1 cup (160g) sultanas
  • 1 cup (150g) currants 
  • 2 cups (250g) self-raising flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 tsp ground nutmeg
  • 3/4 cup (150g) light brown sugar
  • 2 eggs, at room temp
  • 1 cup (250ml) So Good Almond Coconut Milk Unsweetened
  • 1/4 cup slivered almonds
  • cinnamon dusting, to serve

Method

  1. Step 1

    Preheat the oven to 180°C. Grease a 20cm round cake tin and line with baking paper.

  2. Step 2

    Melt the margarine in a saucepan and add the sultanas and currants. Allow to simmer together for 10 minutes, until the dried fruit has softened. 

  3. Step 3

    In a large bowl, sift together the flour, spices and sugar. In a jug, mix together the egg with the almond & coconut milk. Gradually mix the egg/milk mix into the flour. Fold in the sultanas, currants and margarine mix. Lightly fold until all ingredients have just been combined. 

  4. Step 4

    Pour the batter into the prepared tin and sprinkle with slivered almonds. Bake for about 35-40 minutes, or until firm to touch and a skewer withdraws clean when inserted in the centre. 

  5. Step 5

    Turn out on a rack to cool, then transfer to a plate and serve dusted with cinnamon.

Tips

  • You can substitute the sultanas or currants with raisins, dried blueberries etc.
  • For a gluten-free alternative, you could use a gluten-free baking mix or coconut flour.
  • Serve with your favourite herbal tea.
Remember to always check the label of each ingredient to ensure it is gluten free.

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