Browned Butter and Cinnamon Teacake Recipe

150 g

1 1/2 cups

1/4 cup

1 teaspoon

3/4 cup

3

1 teaspoon

1/4 cup

1/4 cup

Browned Cinnamon Icing

30 g

50 g

1/3 cup

1/2 teaspoon

Unsalted butter

Self-raising flour

Cornflour

Ground cinnamon

Caster sugar

Lightly beaten

Vanilla essence

Orange juice

Milk

Unsalted butter

Unsalted butter, extra

Icing sugar

Ground cinnamon

Extra cinnamon, for decoration

• Preheat oven to moderate 180^oC. Brush a deep, 20cm square cake tin with melted butter or oil, line base and sides with paper, grease paper.
• Place the butter in a small pan. Stir over low heat until melted. Continue to heat the butter until it turns golden brown. This process should take about 6 minutes. Skim fat solids from the surface. Remove from heat.
• Sift flours and cinnamon into large mixing bowl. Add the sugar.
• Pour the combined eggs, essence, juice, milk and browned butter onto the dry ingredients, using electric beaters, beat on low speed for 3 minutes until just moistened. Beat mixture on high speed 5 minutes or until it is free of lumps and increased in volume.
• Pour mixture into prepared tin, smooth the surface. Bake 40 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 10 minutes before turning onto wire rack to cool.
• To make Browned Cinnamon Icing - Brown the 30g butter as for Step 1. Using electric beaters, beat extra butter and sifted icing sugar in small mixing bowl until light and creamy. Add cinnamon and browned butter, beating 2 minutes or until the mixture is smooth and fluffy. Spread the icing over the cake using a flat-bladed knife.
• Sprinkle with the extra ground cinnamon.