- 125g unsalted butter, at room temperature
- 175g caster sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla paste
- 200g gluten-free self-raising flour
- 115ml milk
- 1½ tsp ground cinnamon
1 Preheat oven to 180°C. Combine 100g butter and 150 sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the egg, yolks and vanilla.
2 Fold in the flour, alternating with the milk, then spoon into a lined 2cm cake tin and bake for 30-35 minutes until a skewer can be inserted and removed cleanly.
3 Brush with the remaining butter while hot, then combine the remaining sugar with the cinnamon and scatter over. Serve warm.