• 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


  • 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.