- 125g margarine
- 1 cup (160g) sultanas
- 1 cup (150g) currants
- 2 cups (250g) self-raising flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 tsp ground nutmeg
- 3/4 cup (150g) light brown sugar
- 2 eggs, at room temp
- 1 cup (250ml) So Good Almond Coconut Milk Unsweetened
- 1/4 cup slivered almonds
- cinnamon dusting, to serve
- Preheat the oven to 180°C. Grease a 20cm round cake tin and line with baking paper.
- Melt the margarine in a saucepan and add the sultanas and currants. Allow to simmer for 10 minutes, until the dried fruit has softened.
- In a large bowl, sift together the flour, spices and sugar. In a jug, mix together the egg with the Almond Coconut Milk. Gradually mix the milk mix into the flour. Fold in the sultana, currant and margarine mix until just combined.
- Pour the batter into the prepared tin and sprinkle with slivered almonds. Bake for about 35-40 minutes, or until firm to touch and a skewer withdraws clean when inserted in the centre.
- Turn out on a rack to cool, then transfer to a plate and serve dusted with cinnamon.
- You can substitute the sultanas or currants with raisins, dried blueberries etc.
- Serve with your favourite herbal tea.
Saturated Fat (g)2
Dietary Fibre (g)1.7