Spiced Nutty Teacake
Ingredients
- 6 tbsp butter, 4 1/2 tbsp softened, 1 1/2 tbsp melted ⓘ
- 1 tsp vanilla extract ⓘ
- 1/2 cup granulated sugar ⓘ
- 1 None large egg ⓘ
- 1 cup self-rising flour, plus 2 tbsp
- 1/3 cup milk ⓘ
- None None Spiced Nuts ⓘ
- 2 tbsp finely chopped pistachios, rinsed ⓘ
- 2 tbsp finely chopped blanched almonds, rinsed ⓘ
- 2 tbsp finely chopped pine nuts, rinsed ⓘ
- 1/4 cup powdered sugar ⓘ
- 1/2 tsp ground allspice ⓘ
- 1/2 tsp ground cardamom ⓘ
- 1 tsp ground cinnamon ⓘ
Instructions
- Preheat oven to 350°F. Grease a deep 8 inch round cake pan.
- Beat 4 1/2 tbsp butter, vanilla extract, sugar and egg until light and fluffy. Stir in sifted flour and milk. Transfer to prepared pan and bake for 25 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make the spiced nuts, arrange nuts on a baking tray. Dust with powdered sugar and spices. Roast for about 10 mins, or until dry.
- Brush cooled cake with melted butter and sprinkle with spiced nuts. Serve warm.
Nutrition & Diet Analysis (per serving)
1423
kcal
71% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).