A cinnamon teacake is a classic afternoon treat. With a fluffy sponge and wonderful aroma it is hard to resist! Cinnamon is a great spice with anti-inflammatory properties and is high in antioxidants which is super beneficial to our bodies! Why not make this on the weekend and enjoy it with a hot cup of tea!
CINNAMON TEACAKE
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 194.2 (1942)
- Carbs: 4 (40)
- Fat: 12.2 (122)
- Protein: 3.8 (38)
- Sodium: 0.26 (2.58)
- Sugar: 1 (10)
- Preparation time: 10 minutes
Cooking time: 30 minutes
Serves 10
INGREDIENTS
- 120 grams butter, unsalted at room temperature
- 1/3 cup Nuvia Sweetener
- 2 eggs
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2/3 cups milk
- 1 tablespoons Nuvia Sweetener (extra)
- 1 teaspoon ground cinnamon (extra)
- 10 grams butter, melted (extra)
METHOD
- 1. Preheat oven to 180° C.
- 2. Prepare a 24cm by 13.5cm loaf pan by greasing and lining with baking paper.
- 3. Beat softened butter, vanilla extract, Nuvia Sweetener, cinnamon and eggs in a bowl with an electric mixer until well combined. Note: The mixture will look as if it is curdled and will not become light and fluffy. This does not affect the finished cake.
- 4. Stir in sifted self-raising flour, baking powder and milk and continue to beat until just combined.
- 5. Spread mixture into prepared loaf pan and bake in oven for approx. 30 minutes.
- 6. Once cooked, remove from oven and allow to sit for 5 minutes before turning onto a wire rack.
- 7. Brush warm cake with melted butter and sprinkle with cinnamon and Nuvia Sweetener.
- 8. Serve warm.
TIPS AND TWEAKS
Cake is best made on the day of serving.
Store in an airtight container.
You can freeze it, wrapped in cling wrap and sealed in a freezer bag for up to 2 months. Simply defrost overnight and warm either in the microwave or oven.
