I'm so happy I've discovered browned butter. I fall in love with desserts which make the house smell like heaven. This cake is one of them. It smells so wonderfully when it is in the oven but what I like most is browned butter. Oohh the browning process is incredible. All the house smelled like caramel. So the final result was as good as I expected. How can something with BROWNED butter be bad? The cinnamon flavor isn't too intense, it's just right. And about the frosting, I never thought this could be so good. I'll be definitely try it for cupcakes.
Browned Butter Cinnamon Teacake
150g (5 1/2 oz) butter
185g (6 1/2 oz) self-raising flour
30g (1 oz) cornstarch or cornflour
1 tsp ground cinnamon
185g (6 1/2 oz) caster sugar
3 eggs, lightly beaten
1 tsp vanilla
60ml (2 oz) orange juice
60ml (2 oz) milk
extra ground cinnamon, optional, to decorate
Browned cinnamon icing:
80g (2 3/4 oz) butter
80g icing sugar
1/2 tsp ground cinnamon
1) Preheat the oven to 180 C. Lightly grease a 20cm square cake tin and line with baking paper. In a small saucepan, stir the butter until melted. Continue to heat it until it gets golden brown. Remove from heat and cool.
2) Sift the flours and cinnamon in a bowl. Add the sugar. Place eggs, vanilla, juice, milk and browned butter in a separate bowl and stir well. Pour the wet ingredients into the dry. Beat the mixture on low spead until moistened. Beat on high speed for 5 minutes until it's free of lumps.
3) Pour the mixture into the prepared tin and bake for 40 minutes or until the skewer comes out clean when inserted into the centre (I only needed 30 minutes so don't overbake it). Remove from oven and let cool completely.
4) To make the icing, brown 30g of butter as in step 1. Cool. Beat the remaining butter and icing sugar until creamy. Add the cinnamon and browned butter, beating until fluffy. Spread over the cake and sprinkle with cinnamon.
Storage: the cake can be stored for up to 4 days in an airtight container of frozen for up to 3 months without icing.