Scottish Sultana Cake
Scottish Sultana Cake
Ingredients
- 150 g butter
- 150 g caster sugar
- 250 g plain flour
- 250 g sultanas
- 3 eggs
- 50 g mixed peel
- 2 teaspoons baking powder
- 1 lemon, zest of
- 1 pinch salt
- 1 tablespoon orange infused olive oil, or regular olive oil and orange/lemon essence
- as needed Demerara sugar, for sprinkling
Instructions
- 1
Preheat your oven to 180°C (fan-forced). Line a 20 x 20 x 5cm cake tin with baking paper.
⏱️ 5 min•🌡️ 180
- 2
Place the sultanas in a heatproof bowl and cover them with boiling water. Let them soak for 15 minutes while you prepare the sponge.
⏱️ 15 min
- 3
In a large mixing bowl, cream together the 150g butter and 150g caster sugar until the mixture is pale and fluffy.
⏱️ 5 min
- 4
Add the 3 eggs one at a time. After each egg, add a spoonful of the 250g plain flour and beat well to prevent the mixture from curdling.
⏱️ 3 min
- 5
Add the 2 teaspoons of baking powder, the remaining plain flour, and the pinch of salt to the batter. Mix very slowly until just combined, being careful not to overbeat.
⏱️ 2 min
- 6
Drain the soaked sultanas thoroughly. Add the 50g mixed peel, the drained sultanas, and the zest of a lemon to the batter.
⏱️ 2 min
- 7
Pour in the 1 tablespoon of orange infused olive oil (or your chosen alternative).
⏱️ 1 min
- 8
Gently fold all the ingredients together until the fruit is evenly distributed throughout the batter.
⏱️ 2 min
- 9
Transfer the batter into the prepared lined cake tin. Spread the batter out gently with a spatula, ensuring it reaches into all the corners.
⏱️ 2 min
- 10
Sprinkle Demerara sugar generously over the top of the cake batter.
⏱️ 1 min
- 11
Bake in the preheated oven for approximately 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 180
- 12
Once baked, remove the cake from the oven and let it cool completely in the tin before slicing and serving.
Kitchen Tools
Scottish Sultana Cake
- 150 g butter
- 150 g caster sugar
- 250 g plain flour
- 250 g sultanas
- 3 eggs
- 50 g mixed peel
- 2 teaspoons baking powder
- 1 lemon, zest of
- 1 pinch salt
- 1 tablespoon orange infused olive oil, or regular olive oil and orange/lemon essence
- as needed Demerara sugar, for sprinkling
Instructions
- 1
Preheat your oven to 180°C (fan-forced). Line a 20 x 20 x 5cm cake tin with baking paper.
⏱️ 5 min•🌡️ 180 - 2
Place the sultanas in a heatproof bowl and cover them with boiling water. Let them soak for 15 minutes while you prepare the sponge.
⏱️ 15 min - 3
In a large mixing bowl, cream together the 150g butter and 150g caster sugar until the mixture is pale and fluffy.
⏱️ 5 min - 4
Add the 3 eggs one at a time. After each egg, add a spoonful of the 250g plain flour and beat well to prevent the mixture from curdling.
⏱️ 3 min - 5
Add the 2 teaspoons of baking powder, the remaining plain flour, and the pinch of salt to the batter. Mix very slowly until just combined, being careful not to overbeat.
⏱️ 2 min - 6
Drain the soaked sultanas thoroughly. Add the 50g mixed peel, the drained sultanas, and the zest of a lemon to the batter.
⏱️ 2 min - 7
Pour in the 1 tablespoon of orange infused olive oil (or your chosen alternative).
⏱️ 1 min - 8
Gently fold all the ingredients together until the fruit is evenly distributed throughout the batter.
⏱️ 2 min - 9
Transfer the batter into the prepared lined cake tin. Spread the batter out gently with a spatula, ensuring it reaches into all the corners.
⏱️ 2 min - 10
Sprinkle Demerara sugar generously over the top of the cake batter.
⏱️ 1 min - 11
Bake in the preheated oven for approximately 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 180 - 12
Once baked, remove the cake from the oven and let it cool completely in the tin before slicing and serving.