Easy to make and wonderfully soft, this caramel walnut teacake is perfect tea-time treat.
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup self raising flour, sifted
- 1/3 cup milk
- 3/4 roughly chopped walnuts
- 15g butter
- 11/2 tbsp brown sugar
- 2 tsp milk
- 1/4 cup icing sugar, sifted
Preheat oven to 180C/160C for fan oven. Grease a 6cm deep 9cmx19cm loaf pan. Line base and sides with baking paper.
Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with the remaining flour and milk. Spoon mixture into the prepared pan. Level top. Top mixture with walnuts.
Bake for 25-30 minutes or until the skewer inserted in the centre comes out clean. Stand in the pan for 5 minutes. Turn, top-side up, onto aa wire rack.Cool.
Make a caramel icing: Place butter, brown sugar and milk in a microwave-safe bowl. Microwave on high for 1 minutes or until melted and combined. Whisk in icing sugar until combined.
Drizzle cake with icing. Set aside for 20 minutes to set. Serve.