1.5L, Baking, Cakes
May 24, 2015
1 hr 30 mins
60 gr Butter
½ cup of Sugar
2 ½ tsp Cinnamon, to your taste
½ tbs Cardamom, to your taste
¾ cup Self Raising Flour
¼ cup Flour
½ cup of Milk
20 gr melted Butter
2 tsp Cinnamon, to your taste
1Line the SC with baking paper
2Beat the butter & sugar together with an electric whisk
3Beat the egg very lightly, with a fork
4Add the egg little at the time while you are whisking
5Beat until all combined, until smooth & creamy
6Fold the sifted flour, cinnamon & cardamom with a spatula, in to the sugar & butter mixture
7Add the milk, stir until smooth with a spatula
8Place the dough in the lined SC
9Bake it for 1h on high (depending on your SC) in the 1.5l SC, with a tea towel under the lid
10When the cake is done, take it out & let it rest for 5 minutes, then make the topping & brush it on
Submitted by Doris
June 25, 2016
Made this for afternoon tea for my parents and us last time they were down and we all loved it! Turns out delicious and goes perfect while still warm with a cuppa!!
June 5, 2016
amazing!! did mine on low for an hour.was gooey and moist. wonderful!
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.