steps to prepare award winning Warm spiced nashi teacake

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm spiced nashi teacake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm spiced nashi teacake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm spiced nashi teacake is something that I’ve loved my entire life.

Table of Contents


  • Melted butter, to grease
  • 220g (1 cup) raw caster sugar
  • 150g butter, softened
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 80ml (1/3 cup) Frangelico or Grand Marnier liqueur
  • 1 1/2 teaspoons finely grated orange rind
  • 1 1/2 teaspoons mixed spice
  • 2 nashi
  • 2 teaspoons raw caster sugar, extra
  • 1 teaspoon ground cinnamon
  • 30g butter, melted


  • Step 1
    Preheat oven to 180�C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
  • Step 2
    Use an electric beater to beat the sugar, butter and eggs in a large bowl until pale and well combined. Stir in the flour, liqueur, orange rind and mixed spice until combined.
  • Step 3
    Peel and core the nashi and cut them in half. Cut each half into thin slices. Spoon half the cake batter into the prepared pan and smooth the surface with the back of the spoon. Arrange half the nashi slices over the cake batter. Spoon over remaining cake batter and smooth the surface. Arrange remaining nashi slices, slightly overlapping in a circular pattern, over the top. Bake in preheated oven for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and turn out, nashi-side up, onto a wire rack.
  • Step 4
    Combine the extra raw sugar and cinnamon in a small bowl. Brush cake evenly with the melted butter and sprinkle with the sugar mixture. Serve warm or at room temperature.

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