French cinnamon teacake
Traditional and always popular, this French teacake is delicately spiced and light.
- 125g unsalted butter, softened
- 150g caster sugar
- 1 egg
- 2 tsp natural vanilla extract
- 1¼ cups self-raising flour
- ½ cup milk
- 1 Tbsp cinnamon sugar
1 Preheat oven to 170°C. Combine 90g butter with 120g caster sugar it he bowl of an electric mixer and beta with the paddle attachment on medium speed for 5 minutes, until very light. Add the egg and vanilla then beat briefly.
2 Fold in the flour and milk, then spoon into a lined 22cm cake tin. Bake for 20-25 minutes, until golden and skewer can be inserted and removed cleanly. Brush with the remaining butter, then dust with cinnamon sugar.