Cèic Àmoin 's Sultana
1 punnd sultanathan
300ml uisge
12 unns flùr plein
8 unns margarain
12 unns siùcar mìn
3 uighean
2 spàin-tì pùdar-bèicearachd
2 spàin-tì brìgh àmoin
Cuir ri chèile an t-uisge agus na sultanathan ann am pana agus bheir chun na goil iad. Bruich air an socair iad fad 15 mionaidean. An uair sin bheir far an teas iad, cuir tro shìoltachan iad agus leig leotha fuarachadh buileach.
Cuir am flùr, am margarain, an t-siùcar agus na h-uighean ann am bobhla. Cuir ris am pùdar-bèicearachd agus am brìgh àmoin. Buail gu math. Dòirt ann na sultanathan.
Buail ri chèile gu math a-rithist fad mionaid.
Dòirt seo ann an tiona le suathadh ime agus le lìnigeadh air.
Bruich ann an àmhainn-gaoithe e fad uair a thìde is cairteal aig teas 170C.
Almond and Sultana Slab Cake
1lb sultanas
300ml warm water
12 oz plain flour
8 oz margarine
12 oz caster sugar
3 eggs
2 teaspoons baking powder
2 teaspoons almond essence
Bring the sultanas to the boil with the water and simmer for 15 minutes. Take them off the heat and drain through a sieve before leaving them to cool completely.
Put the flour, margarine, sugar and eggs into a mixing bowl. Add the baking powder and the almond essence. Beat everything together thoroughly.
Add the sultanas and beat everything together for another minute.
Pour the mixture into a lined and greased baking tray and place in a fan oven at 170C for 1 hour and 15 minutes.
