Tuesdays after the Bank Holiday always give me a strange feeling because they feel like a Monday. Albeit that one blissful day closer to the weekend. For any keen cooks or foodies, holidays are blissful. An excuse to make dozens of different dishes and try new twists on family favourites. This Easter was no different for my foodie family. We spent the weekend in Devon at Granny Rosemary’s house cooking up a storm and in between talking about new recipes and annoying each other. I love going down to see my mums family. I love them all but it never ceases to amaze me how reactive a competitive sisters and a mother, all smart and successful in different ways, are so reactive and when they come together. Perhaps its all that Oestrogen under one roof. Because I suspected that the Easter weekend, would be filled with chocolate in abundance, I decided to keep it simple with the tea time cake. My grandmother, being the great pudding maker that she is, had an assortment of tea cakes and puddings, not to mention bucket loads of ice cream, for the post-roast lunch but this easy little vanilla, cinnamon tea cake was just aching to be made.
Based on the classic 1:1:1 ration of Sugar, Butter and Flour, It is so versatile and really easily adapted. It is great with the addition of Orange Zest, or iced with a Cinnamon-dusted, Cream Cheese frosting. Here I have used spelt flour, in place of wheat, which gives the cake a more nutty flavour.
Lack of Cream Cheese and the beauty and simplicity of the cake made me leave it un-iced. It was light, soft and perfectly cakey, just what I fancied with my mug of Earl Grey!
- 175g soft Butter
- 175g unrefined Caster Sugar
- 3 large Eggs
- 175g White Spelt Flour
- 1 tablespoon Baking Powder
- A dash of Milk
- 2 tsp Vanilla Extract
- 2 tsp ground Cinnamon
Pre-heat your oven the 180 degrees celsius
Grease and line a loaf tin with Baking Parchment
Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time to the bowl, mixing throughly. Sift the flour and add it to the bowl with the cinnamon and vanilla extract. Add a little milk to loosen the mixture, so it easily drops off the spoon. Pour the the Cake mixture into the loaf tin and give it a little shake to flatten it out and prevent lumps.
Bake for 50-55 minutes, check it by inserting a skewer it will come out clean if its cooked.
This light, spongy cake need not be limited to tea time.
You could also serve it as a pudding with a spoon of Ice cream/ double cream and Berry Compote if you fancy.