{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/6767d7e78e646d14de829f95?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The \"AUSTRALIAN\" Tea Cake!","description":"<p>Obviously we're deep in the torture of school holidays so it's the perfect time to dredge up memories about our own schooling. Lol!</p><p>Specifically? </p><p>The formative, and let's face it, rather delightful childhood experience that was the Year 7 Home Economics classes - where we were taught to cook from a book called '<a href=\"https://www.homeeconomics.com.au/curriculum-support/cookery-the-australian-way\" rel=\"noopener noreferrer\" target=\"_blank\">Cookery the Australian Way</a>'.</p><p><br></p><p>Was this your experience too?</p><p>Shoot us an email: foodfixemail@gmail.com</p><p><br></p><p><strong>TEA CAKE </strong>via<strong> YEAR SEVEN FLASHBACKS!!</strong></p><p>60 gram butter, plus 15g extra (both portions at room temperature)</p><p>1/2 cup caster sugar, plus 1 tablespoon extra</p><p>1 egg, at room temperature</p><p>1 teaspoon vanilla</p><p>1 cup self-raising flour</p><p>1/3 cup cup milk</p><p>1 teaspoon cinnamon</p><p><br></p><p>Heat the oven to 180C, 160C fan forced.</p><p>Cream the butter and sugar. Add in the egg, vanilla, flour and milk. Mix, pour into a small (20cm) cake tin then cook for 15-20 mins.</p><p>Melt extra butter, add extra sugar and as much cinnamon as you want then spoon that over the top of your cute and teeny cake. Serve with proper brewed tea - optional to eat with your bare hands! ENJOY YOUR TIME TRAVEL!</p><p><br></p><p><br></p>","author_name":"Yumi Stynes"}