Browned Butter and
Cinnamon Teacake Recipe
Ingredients : Makes one 20cm square cake
1 1/2 cups
Browned Cinnamon Icing
Unsalted butter, extra
Extra cinnamon, for decoration
- Preheat oven to moderate 180oC. 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
- Sprinkle with the extra ground