I spent my day off work this week pottering around the kitchen – bliss! Preparing food in bulk saves time overall and it is so wonderful to have a stack of healthy meals in the freezer for those days you are held up at the office. This week I made Chicken and Vegetable Lasagna, and Pumpkin Soup. Apart from the family dinners, I also found time for some baking. I tried a new recipe, Sultana Slice (adapted from a Delicious recipe). Sultana Slice is made in a brownie pan and is a cross between a cake and a slice/bar. It is really moist, full of spice, and is perfect to have with a cup of tea. All it needs is a sprinkling of icing sugar (confectioner’s sugar) to serve. It freezes well and I have a stack in the freezer ready to include in our lunch boxes this week. This one definitely got the thumbs up from the family!
- 250g butter, plus extra for greasing
- 300g sultanas
- 1 cup water
- 2 tablespoons maple syrup
- 3 medium free-range eggs
- 350g dark brown sugar
- 2 tsp vanilla extract
- 1 tsp apple cake spice (or use mixed spice)
- 350g self-raising flour
- 1 tsp baking powder
- Preheat the oven to 160°c and grease and line a 30cm x 20cm tin with butter and baking paper. Put the sultanas in a pan and cover with water and syrup. Bring to the boil, reduce the heat slightly and cook for 15 minutes, until all the water has been absorbed.
- Add 250g butter to the sultanas and stir gently over a low heat until melted. Remove from the heat and allow to cool.
- Mix the eggs, sugar and vanilla extract in a large mixing bowl.
- Add the sultanas, flour and baking powder to the egg mixture and mix well. Pour into the lined tin.
- Bake for about 1 hour. Check the cake after 40-45 minutes, when you may like to cover the top with aluminium foil to stop it from going too brown.
- Leave the cake in the tin for around 5 minutes, then dust with icing sugar and cut into about 24 squares.
This looks like such a delicious sweet treat. It would go so well with a cup of my favorite tea!
Thanks Mary 🙂