Caramel walnut teacake

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How to make Caramel walnut teacake

  • Yield : 10
  • Prep Time : 0:50
  • Cook Time : 0:30
  • Total Time : 1:20

Ingredients

  • 65g butter, softened
  • 1/2 cup caster sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup self-raising flour, sifted
  • 1/3 cup milk
  • 3/4 cup roughly chopped walnuts

Caramel icing

  • 15g butter
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons milk
  • 1/4 cup icing sugar mixture, sifted

Method

  • Step 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.
  • Step 2 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 remaining flour and milk. Spoon mixture into prepared pan. Level top. Top mixture with walnuts.
  • Step 3 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.
  • Step 4 Make caramel icing: Place butter, brown sugar and milk in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until melted and combined. Whisk in icing sugar until combined.
  • Step 5 Drizzle cake with icing. Set aside for 20 minutes to set. Serve.

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