Preparation
time: 30minutes
Cooking
time: 20 minutes
Ingredients
225gms self-raising flour- 1tsp baking powder
- 200gms castor sugar
- 3 eggs
- 150gms natural yoghurt
- 4 tbsp lime cordial
- 175g melted and cooled butter
For the
topping
- 350gms sultanas
- 50gms castor sugar
- 1 tbsp lime cordial
- 200gms whipped cream
- Icing sugar for dusting
Method
- Heat oven to 200oC or gas 6. Prepare a queen cake tray. Mix the dry ingredients together in a large bowl. Beat the eggs, yogurt, lime cordial and melted butter together with a pinch of salt, then stir into the dry ingredients. Spoon the mixture into the tray, filling each cup. Bake for 18-20 minutes until risen and golden brown, and then cool on a wire rack.
- Put the sultanas, sugar into a frying pan and gently cook for 5 minutes, until the sultanas soften. Stir in the lime cordial and allow to cool. Once cool, fold into the whipping cream.
- To serve, cut a section out of the top of each cake using a small-serrated knife. You may wish to create heart or butterfly shapes. Spoon a dessertspoonful or so of the topping onto each cake, top with the cut piece and dust with a little icing sugar.
Cooking tips
- Soak fruits used in baking (sultanas, raisins, dates etc.) for at least 30 minutes before cooking to soften them and improve their flavour.
- To avoid a fall-in, sponge cakes should be inverted immediately upon removal from the oven.
- When preparing chocolate cakes dust the pan with cocoa instead of flour before baking
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