Bill Granger is as Australian as you can get when it comes to cooking. He’s all sunshine and light.

Today I hankered for something I couldn’t put my finger on so decided to whip up one of my favorite Bill recipes, his cinnamon tea cake. It’s my daughter’s favorite and reminds her of our life in Australia, particularly walking up the hill to home, from the beach, just as the sun was setting, all salty and sunkissed, after a quick dip with her dad and brother before dinner.

With Lucy at softball practice, her dad at squash and Monte far away in the land of sunshine and light, I made this.

Lucy ate that piece, chunk.

Tea Cake

60 grams (2 14 oz) unsalted butter
145 grams (2/3 cup) caster sugar
1 egg
1 teaspoon vanilla extract
155 grams (1 1/4 cups) all purpose flour
1 teaspoon baking powder
80ml (1/3 cup) milk

topping: 3 teaspoons caster sugar, 3/4 teaspoon ground cinnamon, 10grams (1/4 oz) unsalted butter

Preheat the oven to 180C (350F/gas mark 4). Beat the butter and sugar until pale and creamy. Add the egg and vanilla and stir together. Sift in the flour and baking powder, add the milk and mix until smooth.
Pour into a greased and lined cake tin, bake for 20min or until a skewer inserted into the center comes out clean. Leave in the tin for 2min before putting it onto a plate.
Topping: mix together all the ingredients. Dot the warm cake with butter and brush to melt. Sprinkle the topping and serve warm.