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CINNAMON TEACAKE

May 22, 2018

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.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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