Name: Cinnamon teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 80 gram butter, at room temperature, plus 15 g extra, melted; 1/2 cup caster sugar, plus 1 tablespoon extra; 2 teaspoon vanilla essence; 1 egg, at room temperature; 1 1/2 cup self-raising flour; 2/3 cup milk; 1 teaspoon ground cinnamon; vanilla ice-cream and canned apricot halves, to serve

Cinnamon teacake

Serves 8

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Ingredients

80 gram butter, at room temperature, plus 15 g extra, melted

1/2 cup caster sugar, plus 1 tablespoon extra

2 teaspoon vanilla essence

1 egg, at room temperature

1 1/2 cup self-raising flour

2/3 cup milk

1 teaspoon ground cinnamon

vanilla ice-cream and canned apricot halves, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm round spring form cake pan with baking paper.

2.Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg and beat until well combined.

3.Sift flour into butter mixture and add milk. Add milk. Using a large metal spoon, fold into mixture. Spoon into prepared pan; smooth surface.

4.Bake for 30 minutes or until a skewer inserted at centre comes out clean. Stand for 10 minutes before removing from pan. While it’s still hot, brush top of cake with melted butter. Combine extra sugar and cinnamon. Sprinkle liberally over cake. Serve with ice-cream and apricots.

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Ingredients

Method

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