Gluten free sultana cake was the first recipe created for this blog. It is a delicious, rich cake which I do not bake often now. For a long time I wanted to bake this cake with variety of sultanas and raisins with a sour overtone to their flavour. When I was buying those sultanas, I was offered to try Inca berries and liked their taste so much, that I decided to add them to my mix of sultanas.
This cake is baked best in Bundt type baking pan at a lower temperatures for a longer period of time. This baking regime allows to avoid excessive darkening and burning of the crust that gives a touch of bitterness to it.
I used regular sugar in the recipe, because I wanted to have a light yellow colour for the cake. But the cake turned out to have light brown colour that is characteristic for a cake made with brown or other unrefined natural sugars. The explanation for that is simple, I used orange juice to plump sultanas and Inca berries. Fructose in it caused the darkening of the cake.
As with many rich fruit cakes, the taste got better the longer the cake was stored. The cake was not overly sweet. Tart sultanas, Inca berries and my own homemade orange peel gave the cake intense mix of different flavours. Inca berries also added an interesting texture, similar to that of dried figs, only with special tartness, contrary to the sweetness of dried figs.
- 3 medium eggs
- 150g sugar
- 200g unsalted butter (room temperature, soft)
- 100g rice flour
- extra tea spoon of rice flour to dust sultanas, berries and peel mix
- 150g almond meal
- 400g sultanas
- 100g Inca berries
- 100g orange/mixed peel
- 1 teaspoon gluten-free baking powder
- grated zest of 1 lemon
- 1 tea-spoon vanilla extract
- 2 table spoons of orange juice to plump sultanas and berries (optional)
I used 100g of 3 different sultanas and 100g of raisins, shown on the photo below. From right to left – red sultanas, green sultanas, organic Inca berries, Californian sultanas and organic raisins.
- mix sultanas and berries in a glass bowl, add orange juice, cover with glad wrap and leave on a benchtop for 24 hours, or 2-3 days in the fridge (alternatively cover the mix with boiling water, leave for 15 min., rinse under cold water)
- dry sultanas and berries mix on paper towel
- add rice flour and shake the mix to dust and cover the surface of sultanas
- beat sugar with soften butter untill pale and creamy
- add vanilla extract
- add eggs one by one, beating well after each addition
- mix together dry ingredients: rice flour, sifted almond meal, baking powder, add lemon zest
- add peel to sultanas and berries mix
- incorporate dry ingredients into butter, sugar and egg mix
- add sultanas, berries and peel mix
- generously grease non-stick pan with unsalted butter and sprinkle with sugar
- spoon the batter in prepared pan
- press the batter to avoid air cavities, level and smooth the top
- preheat oven to 170C.
- bake the cake 20 min and then reduce temperature to 150C, bake untill golden brown (50-60min)
- let the cake rest in the tin for 10-15 min.
- turn the cake to a wire rack lined with baking paper
I usually return the rack to the switched off oven to dry the crust and make it crisp.
Icing can be used to decorate this cake, but dusting with icing sugar is enough for this rich cake.