Teacakes are easy to make and even easier to devour. This has spicy notes of chai and a sweet cinnamon dusting.
- 300 ml milk
- 2 tbsp chai
- 125 g unsalted butter, softened
- 210 g caster sugar
- 2 eggs
- 1 vanilla bean, split and seeds scraped
- 250 g self-raising flour, sifted
- 20 g unsalted butter, extra
- 1 tsp ground cinnamon
- 1 tbsp caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180C. Grease and line the base and sides of a 20 cm-diameter cake tin with baking paper.
Add the milk and chai to a small saucepan, place over medium heat, bring to the boil, then reduce to low and simmer for 10 minutes. Strain, pressing down on the tea leaves to extract 160 ml of infused milk. Discard the tea leaves and refrigerate the infused milk until cooled.
Using an electric stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is light and fluffy.
Add the eggs, one at a time, beating each until incorporated before adding the next, then beat in the vanilla seeds.
Next add half the flour, followed by half the milk, beating to combine then repeat with the remaining flour and milk.
Transfer the batter to the cake tin and give the tin a few whacks on the bench to flatten out the top.
Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and let the cake stand in the tin for 5 minutes, then turn out to a wire rack to cool.
To finish, melt the extra butter and brush over the cake. Combine the cinnamon and sugar and sprinkle generously over the cake. Slice and enjoy.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.