19
Low-fat Cinnamon Tea Cake
Serves: 8
60g reduced-fat dairy spread at room
temperature
¹⁄
³
cup caster sugar
1 egg
¾ cup self-raising flour
¼ cup milk
15g reduced-fat dairy spread, extra, melted
2 teaspoons caster sugar, extra
½ teaspoon ground cinnamon
1. Preheat oven to 180˚C. Grease and line a
20cm-round cake pan.
2. Using the beater attachment on Speed 3,
beat dairy spread and sugar until light and
fluffy. Add egg and milk, beating until
combined.
3. Sift flour over mixture. Reduce speed to
Speed 1 and mix until just combined.
Spoon batter into prepared pan and smooth
surface. Bake for about 20-25 minutes
or until a skewer inserted into the centre
comes out clean. Turn out onto a wire rack
to cool.
4. Brush top of cake with extra melted
spread. Sprinkle with sugar and cinnamon.
Serve.
Fluffy Butter Frostings
100g butter, room temperature
4 cups pure icing sugar
¹⁄
³
cup milk
1 teaspoon vanilla extract
1. Place all ingredients in a bowl. Using the
beater attachments, beat on Speed 2 until
smooth.
Tip: Add a few drops of food colouring while
beating to achieve the desired colour.
Glaze Icing
¼ cup caster sugar
¼ cup water
1 teaspoon powdered gelatin
1. Place all ingredients in a small saucepan.
Stir over low-medium heat until sugar has
just dissolved.
2. Brush warm on top of baked sweet goods.
Tip: Do not allow the mixture to boil. This will
de-activate the gelatin.
Frostings and Icings
