My aunt and uncle invited me to their place last weekend to partake in a lovo – haunches of meat and whole root vege cooked in the ground over heated rocks. Knowing they had the main meal more than covered I wondered what to bring to repay the favour and make up for the oodles of leftovers I knew I’d be carting home. Usually we’ll sit and have a cuppa while we wait for the food to cook – which is generally about 2 hours depending on what you’ve thrown in. Looking in my cookbook, which would more aptly be described as a mish-mash of recipes collected and becoming increasingly more unorganised over the years, I came across an old favourite – Cinnamon Tea Cake. ‘Done!’, I thought out loud.
My train of thought then came to a Peach Belgian-style wheat beer I picked up on my recent trip to Brisbane (oh yeah, The Beer Drinker’s Table HQ have moved to the GC [Gold Coast] btw). Could it be a good match for my cake? I just had to try.
With the cake fresh from the oven, I raced over to the relos and it was soon time for a pre-lunch cake and beer. Not too shabby!
The wheat beer’s undertone of spices becomes a sweet, soothing remedy as it mingles with the tea cake’s cinnamon sugar topping. The beer’s subtle peachy-ness adds yet another layer of flavour to form a kind of peach pie albeit in cool, liquid form. As it warms, those hints of spice become more pronounced, sucking you in to yet another mouthful of that soft, cinnamon-topped delight. Here the spices really begin vying for palate position, contrasting and complimenting one another as they go. A perfect pair for a warm winter’s day.
If you wanna give it a go, my recipe for Cinnamon Tea Cake follows. And, if you can’t get your hands on Hop Dog Beerwork’s Alluvial Peach, try any other fruit or regular Belgian wheat beer, or if Witbiers aren’t your thing maybe give a Saison a go.
What you need:
- 60g butter, softened
- 1/2 cup castor sugar
- 1 egg, lightly beaten
- 1 tsp vanilla essence
- 3/4 cup self-raising flour
- 3/4 plain flour
- 1/2 cup milk
- 20g butter, melted
- 1 tablespoon castor sugar, extra
- 1 teaspoon ground cinnamon
What to do:
1. Preheat oven to 180 degrees Celsius. Brush a 20cm round cake tin with oil or melted butter and line the base with baking paper.
2. Beat butter and sugar until light and creamy. Add the beaten egg gradually, beating well after each addition. Add vanilla essence and beat until combined.
3. Fold in the sifted flours, alternately with milk. Stir until smooth. Spoon into prepared tin and smooth the surface. Bake for 30 minutes or until a skewer comes out clean when inserted into the centre.
4. Stand cake for 5 minutes in the tin before turning out onto a wire rack to cool. Brush the top of the cake with the melted butter while still warm and then sprinkle with the combined extra sugar and cinnamon.