These gluten free sultana cakes remind me of my Great Aunty Edna ( of course they weren't gluten free back then and she called them Queenie cakes), but they are so delicious and simple.
Ingredients
200 gms butter
3/4 cup raw sugar
4 large eggs
1 1/4 cups gluten free flour mix ( see recipe here)
2 tsp baking powder, gluten free
1 cup sultanas ( chocolate chunks or blueberries)
finely grated zest of 1 lemon

Preheat oven to 170° C.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, slowly, beating well after each addition.
Gently mix in the sifted gluten free flour and the baking powder.
Finally mix in the sultanas and lemon zest.
Spoon out into a 12 hole muffin tray, either lined with paper cases or well greased with oil or butter.
Bake for about 20 -25 minutes until the cakes are golden and the tops spring back when pressed with a finger. Cool on a wire rack.
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