Browned butter and cinnamon teacake

 (recipe from this book)

Makes : 9-12 slices

Preparation time: 30 min + 15 min cooling

Total cooking time: 40 min

Ingredients:

•  150 gr (5 1/2 oz) unsalted butter
• 185 gr (6 1/2 oz) self-raising flour
• 30 gr (1 oz) cornflour (cornstarch)
• 1 tsp ground cinnamon
• 185 gr (6 1/2 oz) caster (superfine) sugar
• 3 eggs, lightly beaten
• 1 tsp vanilla essence
• 60 ml (2 fl oz) orange juice
• 60 ml (2 fl oz) milk
• extra ground cinnamon, optional, to decorate(I used also icing sugar)

Browned cinnamon icing:

• 80 gr (2 3/4 oz) unsalted butter
• 80 gr (2 3/4 oz) icing(confectioners)sugar, sifted
• 1/2 tsp ground cinnamon
• (I used green food coloring)

Step One

 Preheat the oven to 180°C(350°F/ Gas 4). Lightly grease a 20 cm(8 inch) square tin and line with baking paper. Grease the paper. In a small sauce pan, stir the butter over low heat until it turns golden brown. Skim any fat solids from surface. Remove from heat.

 Step Two 

 Sift the flours and cinnamon into a bowl. Add sugar and stir. Place the eggs, vanilla, juice, milk and browned butter in a separate bowl and stir until well combine. Make a well in the centre of the dry ingredients and pour the egg mixture in. Using electric mixers, beat mixture on low until just moistened. Beat on high speed for 5 min, or until mixture is free of lumps and increase in volume.

Step Three

 Pour the mixture into the prepared tin and smooth the surface. Bake for 40 min or until the skewer comes out clean when inserted into the centre. Remove  from the oven and leave the cake in the tin for 10 min before turning out onto a wire rack to cool completely.

Step Four

  To make the icing(frosting), brown 30 gr(1 oz) of the butter as in step one. Cool to room temperature. Using electric beaters, beat the remaining butter and icing sugar until light and creamy. Add the cinnamon and browned butter, beating until smooth and fluffy. Spread over the cake with a flat-blade knife. Sprinkle with extra ground cinnamon, if desired.

 ENJOY!!!

Note: this cake can be stored for up to 4 days in a air tight container or frozen for 3 months whithout icing.