Cinnamon Tea Cake

The best part of a late Summer love picnic is when you’ve finished all the food in the basket, the kids are playing, and you lie down on the soft rug, just for a moment, enjoying the warmth of the sun, and then hear someone call, “Cake anyone?

To make Cinnamon tea Cake, you will need:
60g butter (or 60g rice bran oil spread for heart-health option)
1 tsp Hansell’s vanilla essence
½ cup sugar
1 egg
1 cup Self Raising flour
1/3 cup milk (or rice milk for non-dairy option)
15g extra butter, melted
1 tblsp (preferably castor) sugar, extra
½ tsp ground cinnamon

How to make Cinnamon Tea Cake:
Grease a round cake tin and line it with greaseproof paper.
Beat the butter and vanilla together until white and creamy, add the sugar and continue beating.
Add the egg and beat a bit longer.
Add half the flour and half the milk, mix well, then beat in remainder. Don’t over beat.
Spoon the mixture into the cake tin and bake in a moderate oven for about 25 minutes or ’til golden (cake should shrink slightly from sides of pan. If you’re not sure – poke a skewer into the middle and it should come out dry).
Turn cake out onto serving plate. Brush the top immediately with the melted butter and sprinkle with the cinnamon sugar.

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