Friday, 30 December 2011
150g softened butter
1tsp vanilla extract
150g self raising flour
120g sultanas, soaked in orange juice
Juice of one orange, satsuma or clementine
1 - Preheat the oven to 180C/GM4.
2 - In a large mixing bowl, whisk the butter and sugar together until soft, pale and fluffy. Whisk in the eggs and vanilla extract.
3 - Sift in the flour and combine thoroughly with a metal spoon. Finally, stir in the orange soaked sultanas and orange juice.
4 - Line a square baking tin with grease proof baking paper. Pour in and level the cake mixture. Place on the middle shelf and cook for 30 minutes.
5 - Whilst cooking, prepare the toffee sauce. Put the butter and sugar into a pan. Heat up and melt then pour in the cream. Bring to the boil then simmer for 5 minutes or until it has turned light brown. Remove from the heat then allow to cool.
6 - Remove the cake from the oven, remove from the baking tin then allow to cool on a frame. Once cool, cut into squares and spoon on the toffee sauce.