Simple little cakes made using the creaming method and enhanced by the addition of a few sultanas as a little citrus zest.
Ingredients
| 125 g | Butter, softened |
| ½ cup | Caster sugar |
| 2 | Eggs |
| 1 tsp | Vanilla extract |
| 1 cup | Plain flour (Main) |
| 2 tsp | Baking powder |
| ½ cup | Sultanas (Main) |
| 1 | Orange, finely grated zest only (Main) |
| ¼ cup | Full cream milk |
Directions
- Heat the oven to 180C. Place 10-12 paper cases in a 12-hole patty pan or muffin tin.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Sift the flour and baking powder over the creamed mixture. Add the sultanas and zest. Gently fold ingredients together along with the milk.
- Spoon mixture evenly into the paper cases and then place in the oven. Bake for 15 minutes until golden and spring back to the touch.
- Remove from the oven and place cakes on a wire rack to cool. Sprinkle with a little icing sugar, if wished.
- Once cold, store in an airtight container.
Tip:Sift the flour first and if the creamed mixture curdles when adding eggs, add a little of the measured flour to stop curdling. Sift remaining flour