French cinnamon teacake

by Leah Halmagyi


  • 125g unsalted butter, softened
  • 150g caster sugar
  • 1 egg
  • 2 tsp natural vanilla extract
  • 1¼ cups self-raising flour
  • ½ cup milk
  • 1 Tbsp cinnamon sugar


1 Preheat oven to 170°C. Combine 90g butter with 120g caster sugar it he bowl of an electric mixer and beta with the paddle attachment on medium speed for 5 minutes, until very light. Add the egg and vanilla then beat briefly.
2 Fold in the flour and milk, then spoon into a lined 22cm cake tin. Bake for 20-25 minutes, until golden and skewer can be inserted and removed cleanly. Brush with the remaining butter, then dust with cinnamon sugar.