This scrumptious sultana and apple cake is another luscious winter treat! With its gorgeous scone like texture this tea cake is packed full of fresh apple and plump sultanas making it a beautifully moist and delicate.
This recipe is a firm family favourite, made by my Nanna at family gatherings and dinners. The original recipe advocates serving the cake warm topped with melted butter, but Nanna has always served it with a good drizzle of lemon icing, and that’s the way we love it!
250g self-raising flour
80g castor sugar
350g green apple, peeled, cored and diced.
a pinch of salt
For the icing
2 teaspoons butter, melted
1-2 tablespoon lemon juice
⅓ cup icing sugar
The recipe calls for 350g of diced apple, I usually find 3 medium to large apples does the trick.
If you’re short for time in the mornings and want to make this little beauty as a morning tea offering have no fear! If you make the cake the night before and leave it in the tin covered with a tea towel, then ice it in the morning, it’s still just as perfect!
Preheat your oven to 180°c. Grease and line the bottom of an 18cm square cake tin.
1. Sift your self raising flour and pop it in a mixing bowl with the salt. Dice your butter and add it to the mixing bowl. Using your finger tips rub the butter into the flour mixture until it starts to resemble breadcrumbs.
Here, as when making scones, you want to combine the butter and flour but you don’t want to over do it. Once the butter and flour are combined, and there are no butter pieces larger than your little fingernail, you’re done.
2. Stir in the sugar, apples and sultanas. Add the eggs to the mixture and fold them in until well combined. Spoon the mixture into your cake tin, pressing it into the corners lightly with the back of your spoon if necessary. Bake for 45 minutes, until it is golden on top and springy to the touch. As this is a very moist cake, full of fruit, your cake tester won’t be of much help here.
3. Meanwhile, to make the icing combine sifted icing sugar and butter, stir with a flat bladed knife until combined. Add the lemon juice little by little while stirring until you’ve got a fairly runny consistency.
4. Once the cake is cooled, drizzle the icing on liberally and enjoy!