September 28, 2016
Classic comfort food, this cake is a cinch to make and utterly delicious served warm with a dollop of Nuttelex. It's especially handy to have up your sleeve for those times when you want to bake but have no eggs or need a whip up a quick vegan friendly treat.
1Place Nuttelex, sugar, water, spices and sultanas in a saucepan and bring to the boil stirring well.
2Reduce heat and simmer for 5 minutes. Remove pan from heat, pour contents into a mixing bowl and cool.
3Sift in flour, baking powder and bicarbonate of soda.
4Pour into a 20cm square greased and lined cake tin and back at 180°C for 35–40 minutes or until inserted skewer comes out clean.
5Turn out onto a cake cooler and leave until cold.