Spices of the Orient Teacake


Photo by Julie O’Malley

Spices of the Orient Teacake

Teacake:
60g butter, softened
1 tsp vanilla extract
1/2 cup (110g) caster sugar
1 egg
1 cup (150g) self-raising flour
1/3 cup (80ml) milk
20g butter, melted, extra

Spiced Nuts:
2 tbsp finely chopped pistachios
2 tbsp finely chopped blanched almonds
2 tbsp finely chopped pine nuts
1/4 cup (40g) icing sugar
1/2 tsp ground allspice
1/2 tsp ground cardamom
1 tsp ground cinnamon

  1. Preheat oven to 180°C (160°C fan forced). Grease deep 20cm-round cake pan.
  2. Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk. Spread mixture into pan.
  3. Bake cake 25 minutes. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack.
  4. Meanwhile, to make spiced nuts, rinse nuts in strainer under cold water. Spread wet nuts onto oven tray, sprinkle with sifted dry ingredients. Roast in oven about 10 minutes or until dry.
  5. Brush cooled cake with extra butter; sprinkle with spiced nuts. Serve warm.

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