Spices Of The Orient Teacake


  • Prep & Cook Time: 45 Minutes
  • Serves: 10


  • 60g butter, softened
  • 1 teaspoon vanilla extract
  • 1⁄2 cup (110g) caster sugar
  • 1 egg
  • 1 cup (150g) self-raising flour
  • 1⁄3 cup (80ml) milk
  • 20g butter, melted,

Spiced Nuts

  • 2 tablespoons shelled pistachios, chopped finely
  • 2 tablespoons blanched almonds, chopped finely
  • 2 tablespoons pine nuts, chopped finely
  • 1⁄4 cup (40g) icing sugar
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 180°C/160°C fan. Grease a deep 20cm round cake pan.
  2. Beat butter, extract, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and milk.
  3.  Spread mixture into pan; bake about 25 minutes. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack.
  4. Meanwhile, make spiced nuts.
  5. Brush cake with extra butter; sprinkle with spiced nuts. Serve cake warm.

Spiced Nuts

  1. Place nuts in a strainer; rinse under cold water.
  2. Combine wet nuts in a large bowl with icing sugar and spices; spread mixture onto an oven tray, roast in oven for 10 minutes or until nuts are dry.