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Baby Sultana Cakes or "Queenie Cakes"


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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