Food for thought with Jordan: Curnie cake

By Jordan Grossman

IF you like your scones, you're sure to like this. Odlums curnie cake is a beautiful dense cake/bread. It's a simple and rewardable recipe. You can use whatever dried fruit you like. I used raisins and sultanas and some lemon and orange peel with a hint of cinnamon. Give it a go. Let us know which fruit you included in yours.

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• 450g self-raising flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 tablespoons sugar
• 50g butter
• 125g sultanas and raisins
• 1 egg beaten
• 300ml milk


1. Preheat oven to 200° and lightly dust a baking tray with flour
2. Sieve the flour, baking powder and salt into a bowl. Add sugar and mix well
3. Rub the butter into the dry ingredients until it resembles breadcrumbs then add your fruit and mix
4. Add your egg and sufficient amount of the milk to make a soft dough. Not too wet. Then move onto a floured surface and need enough to bring dough together.
5. Transfer to the baking tray and shape into a round circle about 1.5 inch thick and cut an x across the top.
6. Bake for 40 minutes until base us hollow and golden brown.


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