Name: Sultana cake with toffee sauce
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 8
Ingredients: 2 cup sultanas, coarsely chopped; 1 teaspoon bicarbonate of soda; 2 teaspoon vanilla essence; 160 gram butter, at room temperature, plus 80 g extra; 3/4 cup firmly packed brown sugar, plus 1 1/2 cups extra; 3 eggs, at room temperature; 1 3/4 cup self-raising flour; 2 teaspoon ground ginger; 300 millilitre cream; vanilla ice-cream, to serve

Ingredients

2 cup sultanas, coarsely chopped

1 teaspoon bicarbonate of soda

2 teaspoon vanilla essence

160 gram butter, at room temperature, plus 80 g extra

3/4 cup firmly packed brown sugar, plus 1 1/2 cups extra

3 eggs, at room temperature

1 3/4 cup self-raising flour

2 teaspoon ground ginger

300 millilitre cream

vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line base and side of a 20cm (base diameter) round cake pan with baking paper.

2.Place sultanas and 2 cups water in a large saucepan over moderate heat; cook and stir until mixture comes to the boil. Add bicarbonate of soda; stir to combine (mixture will rise and froth). Remove pan from heat. Cool, stirring often, to release heat from mixture. Add essence; stir to combine.

3.Using an electric mixer, beat butter and sugar in a medium bowl until light and creamy.

4.Add eggs, one by one, beating well after each addition. Using a large metal spoon, fold in sifted flour, ginger and sultana mixture. Spoon into prepared pan; level top.

5.Bake for 1 hour 15 minutes or until a skewer inserted at centre comes out clean (cover with foil if browning too quickly). Stand for 10 minutes in pan. Turn out onto a wire rack to cool slightly.

6.Combine extra butter, extra brown sugar and cream in a medium saucepan over low heat. Cook and stir for 3 minutes or until sugar dissolves. Bring to the boil; simmer for 3 minutes or until toffee sauce has reduced and thickened slightly.

7.Cut cake into slices. Serve, with toffee sauce and ice-cream.