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Baby Sultana cakes (Sally Holland)


200 g butter
¾ cup sugar
4 large eggs
1¼ cups GF flour mix
2 tsp GF baking powder
1 cup sultanas
finely grated zest of 1 lemon


  1. Preheat oven to 170° C.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gently mix in the sifted flour mix and the baking powder.
  5. Finally, mix in the sultanas and lemon zest.
  6. Spoon out in to a 12-hole muffin tray either lined with paper cases or well greased with oil or butter.
  7. 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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