Eat * Bake

Warm Cinnamon Tea Cake

There is something incredibly delightful about afternoon tea. To me it is the perfect break we all need to get away from whatever we are doing. Lets face it, in Malaysia, tea time is a ritual we should not break. Anyway, here is a very yummy easy recipe to bake for that 'sacred' ritual! Eat it warm with a hot cup of tea and a dollop of cream.

60 grams butter

1 teaspoon vanilla essence

1/2 cup of castor sugar

1 egg

1 cup of self-raising flour (sifted)

1/3 cup of milk

15g butter melted (extra)

1 tablespoon castor sugar (extra)

1/2 teaspoon ground cinnamon

1. Grease a 20cm round cake pan or cover base with baking paper (remember to grease the sides)

2. Beat the butter and vanilla essence in a small bowl with an electric mixer until smooth and creamy. Gradually beat in sugar, and then beat in the egg. The mixture should be light and fluffy.

3. Stir in flour and milk gradually with a wooden spoon until combined. Spread the mixture into the prepared pan, and bake in a moderate oven for about 25 minutes. To test if the cake is done, use a 'satay' stick and stick it in the thickest part of the cake. If it comes out clean, its done! Stand cake 2 minutes before turning cake onto wire rack.

4. For the topping, melt the extra butter. Combine the extra sugar and cinnamon. Once cooled, brush cake with melted butter and sprinkle evenly with the sugar cinnamon mix.