Photo by Tamara West
This originally was a cake recipe. I am huge fan of sultana cake and sometimes it’s nice to have that taste sensation, but not have to worry about cutting and eating awkward triangles.
- Heat the oven to 180C and line a 20 x 30 slice tin with non-stick baking paper.
- Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Beat in eggs one at a time then add vanilla. Stir in flour, baking powder then add sultanas.
- Pour into the prepared tin and bake for 25- 30 minutes until golden and cooked through. Test by piercing with a skewer or small knife – it should come out with no crumbs.
- When cool slice into squares and store in an airtight container.