Cinnamon Teacake

06Nov07

I am in love with a man named Nigel Slater (sorry Z). Slater is one of Britain’s most well-known cookery writers and I am currently enjoying his book Appetite. His book won ‘Cookbook of the Year’ in 2001 and it’s not hard to see why, as Slater’s wit and knowledge jump off every page, with wonderfully written prose, non-fussed recipes and accompanied with beautiful photography by Jonathan Lovekin. Through his writing, he easily demonstrates the true joy of cooking and appreciation of good food. As I read his book, he continues to remind me why I love to bake/cook and eat.

“… if you decide to go through life without cooking you are missing something very very special… Cooking can be as passionate, creative, life-enhancing, uplifting, satisfying and downright exhilarating as anything else you can do with your life. Feeling, sniffing, chopping, sizzling, grilling, frying, roasting, baking, tasting, licking, sucking, biting, savouring and swallowing food are pleasures that would, to put it mildly, be a crime to miss out on. And to that buzz, the satisfying tingle that goes down your spine when you watch someone eating something you have made for them, and you have one of the greatest joys known to man.” * (Nigel Slater, Appetite, page 10).

For that Nigel, I salute you.

To reflect Slater’s view that good food doesn’t always have to be fancy, I share a recipe for Cinnamon Teacake. Its sheer simplicity is ultimately what makes it special.

Happy cooking/baking/eating! :)

Cinnamon Teacake

75g unsalted butter, softened

150g (1 cup) caster sugar

1 large egg

1 teaspoon vanilla extract

150g (1 cup) plain flour

1 teaspoon ground cinnamon

2.5 teaspoons baking powder

85ml milk

Cinnamon Sugar Topping

15g unsalted butter, melted

1.5 tablespoons caster sugar

1.5 teaspoons ground cinnamon

1. Preheat the oven to 180°C. Grease and line with non-stick baking paper a 20cm/8-inch round cake tin.
2. Beat together the butter, sugar, egg and vanilla extract in a large bowl (or food mixer) until it is very pale and creamy.
3. Fold in the flour, baking powder, ground cinnamon and milk. Spread the batter into the prepared tin.
4. Bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for 5 minutes before inverting onto a wire rack.
5. Whilst the cake is still warm, brush the melted butter on the cake and sprinkle the combined sugar and cinnamon over the top.

This cake is best eaten on the day it is made (not like there will be any left).

* Nigel Slater, 2000, Appetite, Fourth Estate, London, Great Britain, page 10

Filed under: cakes, recipes   |  6 Comments
Tags: baking, cake, cinnamon, Nigel Slater, recipe, teacake