Daily rituals change, and the pace of life slows down by a good few notches, when dear old grandma comes for her annual week-long visit.
There are cakes to be baked and (numerous) cups of tea to be made. Outings are limited because granny can no longer walk too far, but we do manage a visit to Vinnies (our favourite op shop); as well a lunch treat at IKEA (Swedish meatballs, of course), and a trip to the pharmacy in search of a walking stick and a new pair of comfy homyped sandals.
Tea cake is most probably everybody's old favourite and I've been baking this recipe since I was a girl of about ten. The original recipe might have been in my 1970s edition of The Commonsense Cookery Book, but I have adapted it with time.
TEA CAKE WITH VANILLA, CINNAMON & APPLE
1 large free range egg, separated
1/2 cup caster sugar
1/2 cup milk
1 tablespoon unsalted butter, melted
1/2 teaspoon ground vanilla powder
1 cup self-raising flour (I used a gluten-free mix from Aldi), sifted
1 small granny smith or gala apple, grated (optional)
1 dessertspoon soft butter, extra
1/2 teaspoon ground cinnamon
1 tablespoon vanilla-infused caster sugar, extra
Preheat the oven to 180 degrees C. Grease a 20-cm sandwich tin and line the base and sides with baking parchment.
In a Pyrex bowl, beat the egg white until it begins to stiffen, then beat in the caster sugar a little at a time. Fold in the milk, melted butter, vanilla powder, and the flour.
Pour the batter into the prepared sandwich tin and grate the apple evenly over the top of the cake (if using). Bake for 20-25 minutes until the cake is golden brown.
Remove the tin from the oven and brush the top of the cake with the extra butter, then sprinkle over the cinnamon and caster sugar. Serves 8. Store the cake in an airtight container.
Please note: I use Australian standard measuring cups and spoons in my recipes. The dessertspoon of soft butter used on top of the cake equals a 15ml spoon.
Forgive me if I don't linger too long this time, dear readers. I don't like leaving grandma (Peter's elderly mam) alone for too long. xo
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
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NB: I use Australian standard measuring cups and spoons in my recipes.