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2tbsp Byron Bay Tea Company’s Spice Dream
125g unsalted butter, softened
210g caster sugar
1vanilla bean, split and seeds scraped
250g self-raising flour, sifted
20g unsalted butter, extra
1tsp ground cinnamon
Preheat the oven to 180C. Grease and line the base and sides of a 20 cm-diameter cake tin with baking paper.
Add the milk and Byron Bay Tea Company’s Spice Dream to a small saucepan, place over medium heat, bring to the boil.
Cream together the butter and sugar until the mixture is light and fluffy.
Add the eggs, one at a time, beating each until incorporated before adding the next, then beat in the vanilla seeds.
Next add half the flour, followed by half the milk, beating to combine then repeat with the remaining flour and milk.
Transfer the batter to the cake tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and let the cake stand in the tin for 5 minutes and then turn out to a wire rack to cool.
To finish, add the Streusel- recipe below.
3 Tbsp light brown sugar, packed
1/3 cup granulated sugar
1 cup lightly toasted pecans, chopped
2 tsp Byron Bay Tea Company’s Spice Dream
3 Tablespoon all-purpose flour
2 Tablespoon unsalted butter, room temp
In a bowl, whisk together brown sugar, sugar, pecans, Spice Dream and flour. Cut in butter using a fork or pastry blender until mixture is crumbly and like coarse sand in texture.
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