I made this lovely little cake this morning after converting the recipe from a Women's Weekly Food magazine. Turned out really good and so quick and easy I thought I'd share it.
I especially loved the spicy nuts on top and could see me using this combo and method again in other things.
SPICES OF THE ORIENT TEACAKE
Cake110g raw sugar
60g cubed butter, quite soft
1 tsp vanilla extract
1 egg
150g SR flour
80ml milk
20g extra butter, melted
Preheat oven 180/160C fan. Grease a 20cm round cake tin.
Place sugar into TM bowl. Mill
2 secs/speed 9. Leave in bowl.
Place
butterfly into bowl.
Add rest of cake ingredients to the bowl except the melted butter.
Mix
10 secs/speed 4. Scrape down bowl and mix again,
5 secs/speed 4.
Pour/scrape into tin. Any batter you can’t readily get out of the bowl will be easier to scrape out if you return it to the machine and quickly turn up to speed 8 and back down again. The batter will flick off the blades which you can now remove and scrape the remaining batter from the bowl.
Bake about 25 mins. My cake was starting to turn golden around the edges and pull away from the sides of the tin.
Meanwhile while cake is baking make the spiced nuts.
Spiced nuts40g icing sugar
½ tsp each: ground allspice, ground cardamom
1 tsp ground cinnamon
2 tbsp each: pistachios, blanched almonds; both chopped finely with a knife
2 tbsp pine nuts
Place icing sugar and spices into a small bowl and combine.
Place nuts in a strainer, rinse under cold water.
Add the wet nuts to the spice mixture and combine well. Spread onto a lined oven tray and roast for about 10 mins or so until nuts are dry (will crispen up as they cool).
To finishRemove cake from the oven and sit for 5 mins before removing to a serving plate top side up.
Brush the top and sides of the cake with the melted butter then sprinkle the spiced nuts over the top.
Serve warm with a dollop of cream (I think custard would go nicely with this also).
