Gluten-Free French Tea Cake

by Leah Halmagyi


  • 125g unsalted butter, at room temperature
  • 175g caster sugar
  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla paste
  • 200g gluten-free self-raising flour
  • 115ml milk
  • 1½ tsp ground cinnamon


1 Preheat oven to 180°C. Combine 100g butter and 150 sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the egg, yolks and vanilla.
2 Fold in the flour, alternating with the milk, then spoon into a lined 2cm cake tin and bake for 30-35 minutes until a skewer can be inserted and removed cleanly.
3 Brush with the remaining butter while hot, then combine the remaining sugar with the cinnamon and scatter over. Serve warm.