Rum Raisin and Spice cake

  • 100 grams Natane oil (Butter)
  • 2 egg yolks
  • 75 grams suger
  • 90 grams Cake Flour*
  • 20 grams Whole Wheat Flour*
  • 1/2 teaspoon baking soda*
  • 30 grams almond powder*
  • 220 grams Rum soaked raisins
  • 30 grams Roast Walnut, chopped
  1. *Flowers Together sifted.
  2. Preheat oven to 170 degrees C.
  3. In a large bowl,  and 45 grams sugar. Stir in beaten Natane oil. 
  4. In a middle bowl,  stir in 2 
  5. 1/3 in a large bowl ‘1’. 1/3 powders in a large bowl. Mix each time.
  6. Repeat 3 more twice.
  7. Bake for 1/2 hour 170 degrees C and 1/2 hour 160 degrees C until golden brown, or until toothpick comes out clean when inserted.