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:

1. Preheat oven (OTG) at 180 degree C or 350 degree F.
2. 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.
3. Sift flours into large mixing bowl, add chopped butter and sugar.
4. Using fingertips, rub butter into flour for 2 minutes or until the mixture is a fine, crumbly texture.
5. Add currants, stir.
6. Combine egg, milk and essence to bowl, stir to form a soft, sticky dough.
7. Turn the mixture into a lightly floured surface, knead quickly for 1 minute or until smooth.
8. Form dough into a 50 cm long log. Fold log in half and twist.
9. Place twist in prepared tin, brush the surface with the extra milk.
10. Bake for 40 minutes or until skewer comes out clean when inserted in centre.
11. Invert twist onto wire rack to cool.
12. Dust the twist with sifted icing sugar just before serving.
13. Storage time : This cake is best eaten on the day it is made.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya