Basic Tea Cake

It’s part of my heritage, coming from rural Australia, that in the country when someone pops in for a cuppa there’s always a tasty baked item to go alongside it.

Whether it be scones, bikkies, slice or cake

simple recipes have been handed down through generations of country women.


This Basic Tea Cake is a versatile number to have up one’s sleeve as it carries so very many different possibilities to play with.

Start by creaming 60g of softened butter with 1/2 cup of caster sugar, beat them until they’re light & fluffy.

Next, add in an egg & make sure it’s all incorporated.

Then we’re going to have a game of tag! Grab yourself 1 & 1/2 cups of self raising flour & 1/2 cup of milk. The trick is to fold those through gently whilst adding alternatively – so a little bit of flour then a little bit of milk…..

Throw in a good pinch of salt & mix the batter well.

Pour into a greased cake tin & bake in a 180c oven for 45 minutes, or until it springs back lightly when touched in the centre.

What makes this cake so great is that you can change up the flavours to so many different combinations. In the photo, I’ve done buttercream, which in itself gives plenty of flavouring options, but you can also dress it up with seasonal fruits (apple slices & cinnamon sugar works really well!), pour over a chocolate ganache or even just dust it in icing sugar.


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