Name: Vanilla teacake
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: 100 g unsalted butter chopped, at room temperature; 1 cup caster sugar (220 g); 2 tsps vanilla bean paste; 1 tsp finely grated lemon rind; 2 eggs; 1.5 cups self-raising flour (240 g); ½ cup milk (125 ml); 25 g unsalted butter melted; 1 tsp ground cinnamon; 2 tblsps caster sugar; 300 ml double cream to serve

This simply delicious cake is perfect to have on hand when friends drop by.

Ingredients

100 g unsalted butter chopped, at room temperature

1 cup caster sugar (220 g)

2 tsps vanilla bean paste

1 tsp finely grated lemon rind

2 eggs

1.5 cups self-raising flour (240 g)

½ cup milk (125 ml)

25 g unsalted butter melted

1 tsp ground cinnamon

2 tblsps caster sugar

300 ml double cream to serve

Method

1.Grease a 22cm round cake pan. Line base and side with baking paper.

2.Place butter, sugar, paste and rind in small bowl of an electric mixer. Beat until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to large bowl.

3.Add flour and milk in two batches. Stir until combined. Spoon into prepared cake pan. Smooth over top.

4.Cook in a moderate oven (180C) for about 35 minutes, or until cooked when tested. Stand in pan for 5 minutes before turning out onto a serving plate. Brush top with extra butter. Sprinkle with combined cinnamon and extra sugar.

5.Serve hot teacake with a dollop of double cream.

Chantal Walsh

Ingredients

Method

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