Ingredients

• 2 cups plain flour
• 1tblspn ground cinnamon
• 2 eggs at room temperature
• 125 unsalted butter, melted
• 3 tspn ground cinnamon, extra
• 1 cup castor sugar
• 2 tspns bakig powder
• 1 cup milk
• 3 tblspn sugar

Method

• Preheat oven to 180C.
• Lightly grease a 20x30cm tin and line base with baking paper, leaving paper hanging over the edges.
• Sift together the flour, sugar, cinnamon and baking powder and mae a well in centre.
• In small bowl, whisk together eggs and milk.
• Poiur into the flour and mix with a metal spoon to roughly combine.
• Fold in the butter until smooth, do not overmix.
• Spoon half the mixture into the tin and smooth the surface.
• Combine the sugar and extra cinnamon and sprinkle two thirds over the mixture in the tin.
• Gently spoon the remaining cake mixture over the top, then sprinkle the remaining cinnamon sugar over the surface.
• Bake for 25-30 minutes or until firm.
• Cool in tin for 20 minutes then lift out onto wire rack to cool.
• Slice and enjoy.

Wendy Eves.