Who else wants cake?
This teacake recipe was passed on to me by my beloved Grandma when I was much younger. She used to make this cake recipe in her home on the NSW Central Coast in Australia, and when I visited I used to help her. I’ve been making it ever since. What’s funny is that my mother (her daughter) has NEVER made it!
It’s very quick, easy and uses ingredients readily available in my pantry – sounds like a recipe right up my alley! As with most teacakes, it’s best eaten on the day of making.
Grandma’s Teacake Recipe
- 2 eggs
- 3/4 cup Caster Sugar
- 1 cup Self Raising Flour
- 1 tsp Cornflour
- 1 Tbsp Butter
- 1/2 cup Hot Water4 steps to make this recipe
- Preheat the oven to 180 degrees C or 320 degree F. Grease and line an 8″ round cake tin.
- Place the butter in a cup with the hot water and set aside to melt.
- In a medium bowl combine the eggs and caster sugar. Stir in the flour and cornflour. Add the hot water and butter, and stir to combine.
- Pour the mixture into the prepared cake tin and bake in the oven for 25mins, or until the cake springs back when touched lightly. Remove from the oven and cool slightly.
- 1 Tbsp Butter, melted
- 1 tsp Caster Sugar
- 1 tsp Cinnamon
- 1 tsp Dessicated Coconut
2 steps for making the topping
- Turn the still warm cake out onto a serving plate. Brush the top of the cake with the melted butter
- Mix the remaining ingredients together, then sprinkle over the top of the cake. Serve to your waiting fans
Anyone for teacake?