CINNAMONTEACAKE
PREP+ COOKTIME 50 MINUTES SERVES 860gbutter,softened
⅔ cup(150g)castersugar
1 teaspoonvanillaextract
1 egg
1 cup(150g)self-raisingflour
⅓ cup(80ml)milk
10gbutter,extra,melted
1 teaspoongroundcinnamon
1 tablespooncastersugar,extra1 Preheatovento180°C/160°C
fan.Greasea deep20cmroundcake
pan;linethebasewithbakingpaper.
2 Beatbutter,sugar,vanillaandegg
ina smallbowlwithanelectricmixer
untillightandfluffy.Stirinsifted
flourandmilkuntilsmooth. Spread
mixtureintopan.
3 Bakecakefor 30 minutesoruntil
a skewerinsertedintothecentre
comesoutclean.Turncake,top-side
up,ontoa wirerack.Brushtopof
hotcakewithextrameltedbutter;
sprinklewithcombinedcinnamon
andextrasugarwhilehot.Serve
warm with butter, if you like.MELTINGMOMENTS
PREP+ COOKTIME 40 MINUTES MAKES 25
250gbutter,softened
1 teaspoonvanillaextract
½ cup(80g)icingsugar
1½cups(225g)plainflour
½ cup(75g)cornflour
BUTTERCREAM
90gbutter,softened
¾ cup(120g)icingsugar
1 teaspoonfinelygratedlemonrind
1 teaspoonlemonjuiceormilk
1 Preheatovento160°C/140°C
fan.Linea largeoven tray with
bakingpaper.
2 Beatbutter,vanillaandicing
sugarina smallbowlwithan
electric mixer until light and fluffy.
Transfermixturetoa largebowl;
stirincombined sifted flours in
twobatches.
3 Withflouredhands,rollrounded
teaspoonsofmixtureintoballs;place
ontrayabout2.5cmapart.Flatten
slightlywitha flouredfork.
4 Bakebiscuitsfor 15 minutesor
untilpalegolden.Leavebiscuitson
traysfor5 minutesbeforelifting
ontowirerackstocool.
5 Meanwhile,makebuttercream.
6 Sandwichbiscuitswiththe
buttercream.Dustwitha little
moreicingsugar before serving,
if you like.BUTTERCREAM
Beatbutter,icingsugarandrindin
a smallbowlwithanelectricmixer
until pale and fluffy; beat in juice.TEST
KITCHEN
NOTES
Unfilledbiscuitswill
keepinanairtight
containerforupto
1 week.Filledbiscuits
willkeepfora fewdays
inanairtightcontainer
in the refrigerator.122 #COOKWITHTHEWEEKLY