Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line the base and sides with baking paper, extending paper 4cm above edges of the pan.
2.Put the sultanas into a large heatproof bowl; add hot tea (see notes) and brandy. Stand for 10 minutes.
3.Beat the butter, sugar and rind in a small bowl with an electric mixer until pale. Beat in the eggs, one at a time. Transfer mixture to a large bowl; stir in the hot sultana mixture until combined. Add the sifted dry ingredients; stir until combined.
4.Spoon the cake mixture into the prepared pan; smooth the top. Arrange the almonds on top of the cake. Bake for about 1 hour and 30 minutes or until a skewer inserted into the centre comes out clean. If the cake is browning too quickly, cover loosely with a layer of foil for the last 30 minutes. Cool in pan.
Suitable to freeze. Not suitable to microwave. To make tea, pour 1 cup of boiling water into a heatproof jug. Add 2 earl grey tea bags; stand for 5 minutes. Remove tea bags.
Note
