Cinnamon Tea Cake Gluten Free Recipes

CINNAMON TEA CAKE - GLUTEN FREE

Steps:

• Preheat oven to 180°C (335F).
• Grease and line cake tin.
• Cream the butter and sugar.
• Continue to beat whilst adding the beaten egg gradually. Mix in the vanilla essence.
• Fold in the sifted flour and milk. Fold until smooth.
• Place into prepared tin and smooth the top with spatula.
• Bake 30 minutes. Cool on a wire rack.
• Brush with melted butter while still warm and sprinkle with sugar and cinnamon.

GLUTEN-FREE CINNAMON SUGAR TEACAKE

Steps:

• Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
• In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
• Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
• Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.

CINNAMON TEA CAKE - WOMEN'S WEEKLY

Steps:

• Preheat oven 180°C.
• Grease a deep 2cm round cake pan, line base with paper; grease paper.
• Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
• Stir in sifted flour and milk, beat lightly until smooth.
• Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
• Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
• KEEPING TIME: 1 DAY.

CINNAMON AND APPLE CAKE (GLUTEN-FREE)

Steps:

• Preheat your oven to 160°C
• Grease well and line a 22cm round cake pan.
• Sift the gf self-raising flour into a large bowl and set aside.
• Beat the butter with the caster sugar, until light and creamy.
• Add the vanilla essence and the cinnamon. Mix well.
• Add the eggs and beat well.
• Lightly fold in the flour, yogurt and water.
• Grate the apple and then fold it lightly into the cake mixture.
• Bake in the cake pan for 50 -55 minutes or until a skewer inserted in the centre comes out clean.
• NOTE: Check how the cake is baking at about 40 minutes baking time and if it is browning too much before cooking through- lightly cover with foil and continue baking.
• Allow the cake to cool in the tin for 10 minutes and then cool on a wire rack.
• Dust with icing sugar to serve.