I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee. Cakes made like this don’t keep well and are really best eaten the day their made.
- 1 large cup self raising flour
- 2 tablespoons custard powder
- Pinch of salt
- 1 cup sugar
- 2 eggs
- 2 tablespoons soft margarine
- ½ cup milk
Beat on high speed 3-4 minutes. Place mixture in large cake tin (200ml). Bake moderate oven 180o for about 30 minutes. Turn out while still hot and spread with butter. Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.