- 0:30 Prep
- 0:30 Cook
- 10 Servings
- Capable cooks
Easy to make and wonderfully soft, this citrusy teacake is a perfect tea-time treat.
Ingredients
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 1 tablespoon finely grated orange rind
- 1 tablespoon orange juice
- 1/2 cup desiccated coconut
- Extra 1/4 cup self-raising flour, sifted
Topping
- 10g butter, melted
- 2 teaspoons caster sugar
- Double cream, to serve
Method
- Step 1Pre-heat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 20cm round cake pan. Line base and side with baking paper.
- Step 2Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding orange rind, orange juice, coconut and extra flour. Spoon mixture into prepared pan. Level top.
- Step 3Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.
- Step 4Brush hot cake with butter. Sprinkle with caster sugar. Cool. Serve.
- Vegetarian
Nutrition
1574 kj
Energy
28.8g
Fat Total
19.1g
Saturated Fat
1.3g
Fibre
3.7g
Protein
89mg
Cholesterol
194mg
Sodium
25.8g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use lime juice and lime rind instead of orange.
Cover the cake loosely with foil during the cooking if over-browning.
The cake is best made on the day it’s served. Serve warm or cold.
You can serve the cake with pure cream, double cream, warmed custard or vanilla yoghurt.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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