wanna sultana cake?

It's bakin' Sunday again!

This time it's not a recipe from some Internet repository, book or newspaper clipping. This one came from LB's colleague, Cinzia who apparently bakes the most delicious cakes. We decided to try it out - same time, same day, different continent. With synchronised clocks and prepared ingredients, we set about our cake-a-bake mission.

Ready...
Set...
Go!

Torta Cinzia

INGREDIENTS:
250g all-purpose flour
150g white sugar
1 1/4 teaspoon "lievito" (baking powder)
1/2 cup of water
1/2 cup of seed oil (corn or palm)
1/2 teaspoon lemon rind
2 eggs
40g sultanas


DIRECTIONS:

• Soak the sultanas in warm water for 2 hours. Drain, and then pat dry.
• Sieve the flour and baking soda together. Set aside.
• Combine the sugar, eggs, water and seed oil together.
• Fold in the flour and baking soda. Mix in the lemon rind and sultanas.
• Bake in the preheated the oven at 180 degrees C, for 20 minutes or until golden brown at the top.

RESULTS:
I think LB's cake turned out way better-looking than mine! Ha-ha! It could be due to the "lievito" that he used. We weren't sure if that translated to baking soda or baking powder. I made a guess and used baking soda instead. I wonder if that's why my cake didn't rise up as much? I updated the recipe above to say baking powder, just in case you want to try it out.


The taste isn't too sweet. In fact, it almost tastes like the Chinese-styled steamed egg cake ("kai dan gou"), with a different sort of texture. For those who like their cake a little sweeter, add in more sugar. Otherwise, it's quite a good teatime munch!




Yum yum yum...

p.s. Happy Birthday, Clare! This cake's for you.


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