Rich cinnamon tea cake
250g unsalted butter, melted
½ cup + 1 Tbsp (150g) caster sugar
finely-grated zest of 2 lemons
2 tsp ground cinnamon
½ cup + 1 Tbsp (150ml) cream
1½ cups (225g) self-raising flour
melted butter, cinnamon sugar and whipped cream, to serve
1. Combine the butter, sugar, eggs, lemon zest and cinnamon in a bowl and whisk until smooth. Fold in the cream, then whisk in the flour.
2. Spoon into a well-greased Décor® Microsafe™22cm/8.6″ Cake Tray, then microwave on full power for 5 minutes. Allow to stand for 10 minutes, then invert to turn out. Brush with melted butter, dust with cinnamon sugar, then serve with whipped cream.
Tip: To make a tiered cake, repeat step one and two to make a second cake, then stack the cakes together.