Sunday, 16 November 2014

Cinnamon Teacake

Serves 8


Light and fluffy, this cake tastes just like a cinnamon donut.  A good one to make for a quick afternoon tea. Serve with a cup of english breakfast tea. 



What's in it?


60g butter, cubed, at room temperature
120g caster sugar
1 egg, at room temperature
1tsp vanilla essence
150g self-raising flour
125g skim milk 
15g butter, extra
1tbs caster sugar, extra
1tsp cinnamon

How do I make it?


1. Preheat oven to 180°C. Lightly grease or spray a 20cm cake tin with removable base with oil and line base with baking paper. Set aside. 

2. Cream together butter, sugar, egg and vanilla for 30sec / speed 4. 

3. Add flour and skim milk and mix for 10sec / speed 3. Scrape down sides of bowl and mix for a further 10sec / speed 3. 

4. Pour batter into prepared cake tin, smooth surface and bake in oven for 25-30 minutes or until cake is lightly golden. Allow to cool in pan for 10 minutes, then turn onto a wire rack. 

5. Melt extra butter and brush on top of warm cake. Sprinkle with combined extra sugar and cinnamon. For best taste, serve when still warm. 

6 ProPoints per serve. 

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