Sugar 'n' spice cake

Jill Dupleix
Serving suggestion: With fruit and whipped cream or yoghurt.
Serving suggestion: With fruit and whipped cream or yoghurt. Photo: Marina Oliphant

Who would have thought that dear old-fashioned cinnamon teacake could be such a seductive little thing, with its sweet fragrance and crisp, sugary bite. Serve with ripe figs, mixed berries, poached peaches, plums or lychees. If you bake it ahead of time, just warm through in the oven before serving.


125g castor sugar

100g butter, softened

1 tsp grated lemon rind

2 large eggs

½ tsp vanilla extract

150g self-raising flour

1 tsp baking powder

75ml milk

1 or 2 figs, halved, or other fruit

2 tbsp yoghurt or cream, optional

honey, optional


2 tbsp butter, melted

1 tsp ground cinnamon

40g castor sugar


1. Heat the oven to 180C.

2. Beat the sugar, butter and lemon rind together until pale. Add the eggs one at a time, beating well, then the vanilla. Fold in the sifted flour and baking powder alternately with the milk. Transfer to a well-buttered, paper-lined 20cm round or square cake tin and bake for 30 to 35 minutes until an inserted skewer comes out clean.

3. Remove from the oven and leave to rest on a wire rack for 5 minutes.

4. Mix the cinnamon and sugar together. Remove the cake from the tin, brush with the melted butter and scatter with cinnamon sugar until well coated. Serve warm or at room temperature, with ripe figs, cream or yoghurt and a drizzle of honey if you like.