🏴󠁧󠁢󠁳󠁣󠁴󠁿 SCOTTISH SULTANA CAKE 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scotland has the nickname of ‘Land of Cakes’ and it doesn’t disappoint with choice! This sultana cake is one of many loaf like tea cakes that litter Scottish baking history and grace many a morning tea table. So simple to put together, I have livened mine up with citrus notes, lemon zest, mixed peel and orange infused olive oil - you could use regular olive oil and orange or lemon essence if you like - I feel like the citrus notes contribute not only to a delightful baking aroma but really elevates this simple cake to one you won’t be able to stop eating! It’s my favourite of this type of cake that I have made! I used a cake tin 20 x20 x 5cm, lined. 150g butter 150g caster sugar 250g plain flour 250g sultanas 3 eggs 50g mixed peel 2 tsp baking powder Zest of a lemon Pinch of salt 1 tbsp orange infused olive oil Cover your sultanas with boiling water and leave for 15 minutes while you prepare the sponge. Cream the butter and sugar well till pale. Add the eggs one at a time with a spoon of flour to stop curdling, beating well after each addition. Add the baking powder, the rest of the flour and the salt. Mix very slowly till just combined, do not over beat at this stage. Add the mixed peel, drained sultanas and lemon zest, then the olive oil. Fold everything through till fruit is distributed then get it into a lined pan, spreading out gently with a spatula into the corners. Sprinkle with Demerara sugar then put into preheated oven at 180c (fan forced) for around 30-35 minutes. Check done-ness with a skewer - if it comes out clean it’s ready. Let it cool then slice and enjoy - it’s really very tasty for such a simple cake - but the simple ones are always the best right!? #cake #fruitcake #scottish #baking - @rovinghaggis