Name: Spices of the Orient teacake
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: Teacake; 60 gram butter, softened; 1 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 1 egg; 1 cup (150g) self-raising flour; 1/3 cup (80ml) milk; 20 gram butter, melted, extra; Spiced nuts; 2 tablespoon finely chopped pistachios; 2 tablespoon finely chopped blanched almonds; 2 tablespoon finely chopped pine nuts; 1/4 cup (40g) icing sugar; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cardamom; 1 teaspoon ground cinnamon

Spices of the Orient teacake

The three types of nuts used here are tossed with the spice mixture then toasted, a process that infuses the cake with their combined flavours. The secret to a successful teacake lies in the beating of the sugar, egg and butter the mixture must be very light in colour and full of air.

Serves 10

Cook

35M

Ingredients

Teacake

60 gram butter, softened

1 teaspoon vanilla extract

1/2 cup (110g) caster sugar

1 egg

1 cup (150g) self-raising flour

1/3 cup (80ml) milk

20 gram butter, melted, extra

Spiced nuts

2 tablespoon finely chopped pistachios

2 tablespoon finely chopped blanched almonds

2 tablespoon finely chopped pine nuts

1/4 cup (40g) icing sugar

1/2 teaspoon ground allspice

1/2 teaspoon ground cardamom

1 teaspoon ground cinnamon

Method

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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