Step 1

Preheat the oven to 170-180°C (340-350°F) fan bake.

Step 2

Line your square cake tin.

Step 3

Place the sultanas in a pot with enough water to cover them. Simmer for 15 minutes.

Step 4

Strain and return the pot to the stove top, add the butter and melt on a low heat.

Step 5

Cream the eggs, sugar and almond essence until pale in colour.

Step 6

Fold through the flour and baking powder to the creamed mixture.

Step 7

Next fold in the sultana mixture.

Step 8

Pour the batter into your lined tin and bake for 45 minutes.