Ingredients:
• 1 cup – self-rising flour
• 1/2 cup – plain flour
• 30 g – unsalted butter, chopped
• 1/4 cup – caster Sugar
• 1/4 cup – Currants / sultanas / Raisins
• 1- Egg
• 2 tbsp – Milk
• 1.5 tsp – vanilla essence
• 1 tsp – extra Milk
• Icing sugar, for decoration
Method:
- Preheat oven (OTG) at 180 degree C or 350 degree F.
- Brush a 26 x 8 x 4.5 cm bar tin with melted butter or oil. Line base and two sides with paper; grease paper.
- Sift flours into large mixing bowl, add chopped butter and sugar.
- Using fingertips, rub butter into flour for 2 minutes or until the mixture is a fine, crumbly texture.
- Add currants, stir.
- Combine egg, milk and essence to bowl, stir to form a soft, sticky dough.
- Turn the mixture into a lightly floured surface, knead quickly for 1 minute or until smooth.
- Form dough into a 50 cm long log. Fold log in half and twist.
- Place twist in prepared tin, brush the surface with the extra milk.
- Bake for 40 minutes or until skewer comes out clean when inserted in centre.
- Invert twist onto wire rack to cool.
- Dust the twist with sifted icing sugar just before serving.
- Storage time : This cake is best eaten on the day it is made.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya