Cinnamon Teacake Recipes

Steps:

• Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
• Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
• Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
• Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
• In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
• Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
• Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.

Steps:

• Preheat oven to 180C (fan-forced) or 190C standard.
• Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
• Add a very small pinch of salt to the egg white and beat until stiff peaks form.
• Add egg yolk, then gradually beat in the sugar.
• Mix together the milk and vanilla and add a little at a time, beating continuously.
• Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
• Pour batter into prepared cake tin.
• Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
• Remove from oven and invert cake onto a plate.
• Using a pastry brush, gently paint all over with melted butter.
• Mix together sugar and cinnamon and sprinkle over cake.
• Serve warm or cold.

Steps:

• Preheat oven to 180dc/160dc fan forced. Grease deep 20cm round cake pan, line base with baking paper.
• Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. stir in sifted flour and milk.
• Spread mixutre into pan, bake about 30 minutes. Stand cake in pan 5 minutes before turning, topside up onto wire rack. Brush top of cake with melted buter, sprinkle with combined cinnamon and extra sugar. Serve warm with whipped cream or butter.
• Variation - I accidently put 1/2 teaspoon of chocolate essence in before I noticed I'd picked up the wrong bottle. It's really nice.

Steps:

• Pre heat oven, 180c.
• Have butter and egg at room temperature.
• Sift flour.
• Cream butter, sugar, egg and vanilla until light and creamy.
• Stir in sifted flour and milk, beat lightly until smooth.
• Spread mixture into well greased 20cm sandwich tin.
• Bake in oven for 15-20 minutes.
• When cooked turn onto wire rack and brush with extra melted butter, sugar and cinnamon.

Steps:

• Fill a large teapot with just-boiled water to warm it and set aside. Heat 600ml water in a pan with a cinnamon stick until boiling.
• Turn off the heat, add the assam tea leaves to the hot cinnamon water and leave to steep for 1-2 mins. Remove the cinnamon stick.
• Empty the teapot and strain the tea into it. Serve with honey to sweeten to taste.