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1 Caramel walnut teacake

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Caramel walnut teacake

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Ingredients

10 portion(s)

Teacake

  • 65 g butter cubes
  • 110 g caster sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 180 g self-raising flour
  • 90 g Milk
  • 60 g walnuts
  • walnuts, extra to top cake batter

Caramel Icing

  • 15 g Butter
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons Milk
  • 45 g icing sugar
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Recipe's preparation

    Teacake

  1. Preheat oven to 180°C/160°C fan-forced oven. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, leaving a 3cm overhang on all sides.  I used a round cake tin instead.

  2. Place butter and sugar in bowl and mix on speed 4 for 25 seconds.

  3. Add egg and vanilla extract and mix on speed 4 for 25 seconds.

  4. Add flour and milk and beat on speed 5 for 15 seconds.

  5. Add 60g walnuts and mix on Counter-clockwise operation speed 6 for 5 seconds.

  6. Spoon mixture into prepared pan.  Level top and poke in extra walnuts.

  7. Bake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack. Cool.

    8. Caramel Icing

  8. Place butter, brown sugar and milk in bowl and melt at 50 degrees, speed 3 for 3 minutes.

  9. Add icing sugar and mix on speed 4 for 15 seconds or until combined.

  10. Drizzle cake with icing. Set aside for 20 minutes to set. Serve.

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Tip

Recipe adapted and converted from Super Food Ideas April 2010.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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