Cinnamon Tea Cake
This cake is delicious. It is quick baking 35 minutes and so soft in the middle. Very moreish. I baked it today and it is just one of those cakes that is practically perfect every time you make it. Straight forward ingredients. You could make it and slice it up as a part of a high tea experience. Even some brunch cake and the perfect afternoon delight.
155 grams caster sugar
90 grams organic butter or nuttelex (I use nuttelex light for this one)
100 mls of rice/cows/soya/almond milk (rice milk is lovely in this cake)
pinch of salt
1 teaspoon of vanilla essence
2 free range or organic eggs
225 grams of self-raising flour
For icing – pastry brush, melted butter or nuttelex, mix some caster sugar with cinnamon powder or just use cinnamon sugar you buy from the shop.
8 inch baking dish, spray with cooking oil and place a baking paper sheet in the bottom of the cake tin cut to size. Preheat oven to 160 degrees celsius or 320 degrees fahrenheit. Take out your mixing bowl. Cream sugar and butter mix well. Add the milk, salt, egg and vanilla essence. Mix thoroughly for about 2 minutes. Shift and add the flour to the recipe and mix thoroughly again. Once ready place in the cake tin. Place in the oven for approximately 35 minutes.
Once ready turn onto a cooling rack and brush with melted butter and sprinkle the cinnamon sugar on top. Tip: For something extra delicious – spread the melted butter lightly on the top and bottom of the cake and sprinkle the cinnamon sugar on the top and bottom of the cake.