Cinnamon teacake
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Everyone loves a teacake and when paired with cinnamon you can’t go wrong
Ingredients
Reduced fat oil spread
90 g
Caster sugar
½ cup(s), (110g)
Egg(s)
1 medium
Vanilla bean paste
2 tsp
White self-raising flour
1 cup(s), sifted (150g)
Skim milk
⅓ cup(s), (80ml)
Ground cinnamon
½ tsp
Caster sugar
2 tsp, extra
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
2
Using electric beaters, beat 75g spread, ½ cup (110g) sugar, egg and vanilla bean paste in a medium bowl until combined. Mix in flour and milk, alternately, until combined.
3
Spread mixture into prepared tin and smooth the surface. Bake for 25–30 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out, top-side up, onto a wire rack.
4
Place remaining spread in a small microwave-safe bowl and microwave on Medium (50%) for 30 seconds or until melted. Combine cinnamon and 2 teaspoons sugar in a small bowl. Brush hot cake with melted spread. Sprinkle with cinnamon sugar. Serve warm or cold.
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