30g slivered almonds
30g self-raising flour
150g unsalted butter
135g castor sugar
1½ tsp vanilla essence
Pinch of salt
2 tbsp UHT milk
120g self-raising flour
1½ tsp baking powder
Grease the sides and base of an 18cm square or round cake pan and line base with parchment paper.
Combine sultanas with the self-raising flour. Toss well, then add in the slivered almonds.
Cream butter, sugar and vanilla essence until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
Fold in sifted dry ingredients with the salt. Stir in milk to mix, followed by the floured sultanas and almond mixture.
Turn out mixture into the prepared cake pan and bake in a preheated oven at 160°C for about 1¼-1½ hours or until a skewer inserted into the centre of the cake comes out clean.