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.

Sultana Cookies

Original Recipe by Amy Beh

120ml soybean oil (any brand)

75g castor sugar

1 small egg, lightly beaten

½ tsp vanilla essence

30g sultanas

50g instant oats

170g self-raising flour

Lightly grease baking trays and preheat oven to 180°C. Combine oil, sugar, vanilla essence and egg in a mixing bowl and beat well. Sift in flour and stir in oats and sultanas to the mix.

Use two teaspoons to scoop out a teaspoon of dough, and shape it into a ball. Place the dough on prepared trays, spacing them well to allow room for expansion.

Bake for 12-15 minutes or until golden brown. Leave on the baking tray for 3-4 minutes. Remove onto a wire rack to cool completely.

Wholemeal Sultana Rolls

Original Recipe by Amy Beh

60g lukewarm water
6 grams instant yeast
A pinch of castor sugar
25g butter
120g lukewarm low-fat milk
50g wholemeal flour
250g high-protein flour
½ tsp salt
30g soft brown sugar
25g sultanas
Glaze (combine ingredients)
1 tsp beaten egg
1 tbsp milk
Topping (combine ingredients)
1 tbsp sesame seeds
1 tbsp black sesame seeds

Combine lukewarm water and yeast in a small bowl. Add castor sugar. Cover and leave aside to turn frothy.

Sift flours into a large mixing bowl. Add salt and brown sugar. Add in the butter and mix until the flour turns crumbly.

Make a well in the centre and pour in the yeast mixture and the milk. Knead into a smooth dough for 10 minutes.

Put the dough into a lightly floured bowl and cover with a damp tea towel.

Leave aside to proof in a warm place for 40 minutes or until dough is doubled in size. Remove the dough onto a lightly floured surface and punch down the dough. Add the sultanas.

Divide into small portions of 50-60g each and roll each into small olive shapes. Place on lightly greased baking trays. Leave to rise for 40-45 minutes or until doubled in bulk.

Brush with glaze and sprinkle with combined sesame seeds mixture. Bake in preheated oven at 220°C for about 15 minutes.