Lemon Sultana Cake
This delightful recipe combines the natural sweetness of bananas, the fresh zing of lemon, and the comforting chewiness of rolled oats to create a delicious and wholesome cake. Whether you choose to use eggs or make it vegan-friendly, this treat is sure to please your taste buds and fill your kitchen with a lovely aroma.
— Constant Cookbook
Ingredients
- 120g/4½oz virgin coconut oil
- 150g/5½oz peeled banana
- 1 large lemon
- 120g/4½oz rolled oats
- 2 large eggs plus ½ tsp wheat-free and gluten-free baking powderbaking powder
- 25g/¾oz potato flour or cornflour
- 100g/3½oz sultanas
Instructions
- Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper.
- Soften the coconut oil or margarine in a microwave and beat it with the mashed banana.
- Beat in the lemon rind and juice, then the oats.
- If you're using the eggs, stir them in with the potato or corn flour.
- If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture.
- Finally, stir in the sultanas and mix well.
- Spoon the mixture into the cake tin and bake for 30-35 minutes.
- Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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