Sultana Almond Cake

100g sultanas

30g slivered almonds

30g self-raising flour

150g unsalted butter

135g castor sugar

1½ tsp vanilla essence

3 eggs

Pinch of salt

2 tbsp UHT milk

Sift

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.

Almond Suji Cookies

Original Recipe by Amy Beh

100g butter
40g soft brown sugar
20g castor sugar
¼ tsp vanilla essence
1 Tbsp milk
100g superfine flour
1 Tbsp rice flour
40g suji
30g coarsely chopped almonds
¼ tsp salt
½ cup whole almonds, rinsed and roasted, for decoration

Line baking trays with non-stick baking paper Sift together flour and rice flour.

Cream butter, brown sugar, castor sugar and essence. Add the milk and beat until light.

Thoroughly fold in the sifted dry ingredients and salt, along with the suji and chopped almonds.

Remove dough out onto a lightly floured tabletop. Roll out the dough between two lightly floured plastic sheets. Cut into any desired patterns and transfer to the prepared trays.

Dip the almond in milk and press onto the centre of each cookie. Bake in preheated oven at 180°C for 15 minutes or until golden. Cool on wire racks.

Carrot Almond Cake

Original Recipe by Amy Beh

190g soft table margarine
210g soft brown sugar
1 tsp vanilla essence
3 eggs
½ cup grated carrot
¾ cup roasted almonds, coarsely chopped
1½ tsp mixed spice

Sift

100g plain flour
90g self-raising flour

Line and grease a 20cm square or round cake pan. Preheat oven at 180°C.

Beat soft margarine, sugar and essence until light and fluffy. Add in eggs, one at a time, beating well after each addition.

Fold in grated carrot and chopped almonds. Add sifted dry ingredients and mixed spice.

Turn out mixture into prepared cake pan and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.