Name: Sultana cinnamon tea cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: Topping; 1 tablespoon melted butter; 1/2 teaspoon ground cinnamon; 1 tablespoon caster sugar; 90 gram softened butter; 1/2 cup caster sugar; 1 teaspoon vanilla extract; 1 egg, at room temperature; 1 1/2 cup self-raising flour, sifted; 1/2 cup milk; 1/4 cup cold tea; 1/2 cup sultanas

Ingredients

Topping

1 tablespoon melted butter

1/2 teaspoon ground cinnamon

1 tablespoon caster sugar

90 gram softened butter

1/2 cup caster sugar

1 teaspoon vanilla extract

1 egg, at room temperature

1 1/2 cup self-raising flour, sifted

1/2 cup milk

1/4 cup cold tea

1/2 cup sultanas

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a deep, 20cm round cake pan with baking paper.

2.Using an electric mixer, cream butter, sugar and vanilla together until pale and creamy. Beat in egg. Lightly fold flour into butter mixture. Stir in milk and tea. Fold in sultanas.

3.Spread mixture into pan. Smooth surface. Bake 30-35 minutes, until a skewer (inserted into the centre) comes out clean. Cool in pan 10 minutes. Turn onto a wire rack.

4.To make topping, while cake is warm, brush cake with melted butter. Sprinkle over combined sugar and cinnamon. Serve warm.

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