This traybake cake is spiced with cinnamon and cardamon. The sultanas keep it moist and the nuts add a nice crunch.
1 person made this
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
225g butter, at room temperature
275g demerara sugar, plus more for sprinkling
180ml rice syrup, such as Biona®
3 large eggs
225ml dry white wine such as Chenin Blanc
60g coarsely chopped walnuts or pecans, plus more for garnish
Method Prep:20min › Cook:45min › Extra time:1hr15min › Ready in:2hr20min
Preheat oven to 170 C / Gas 3. Grease a traybake tin and line bottom with baking parchment. Grease parchment.
Whisk together flour, baking powder, bicarbonate of soda, cardamom, cinnamon and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and sultanas, beating just until combined. Pour cake mixture into prepared traybake tin.
Bake until a skewer inserted into centre comes out clean, about 45 minutes. Cool cake completely in tin on a cooling rack, about 1 hour.
Sprinkle with some demerara sugar and nuts for garnish.