This cake is brought to us by the inspiring cook and 2012 winner of MasterChef, Shelina Permalloo. It's a homemade cinnamon cake recipe inspired by Mauritius cinnamon flavours which is where Shelina's parents are from. It's lusciously moist gluten and dairy free cake and uses Billington's unrefined sugar for an extra delicious depth of flavour. It takes 20 minutes to prep and about 20 minutes to scoff.
200gUnrefined golden caster sugar (we like billington's)
15gCinnamon
50gAlmonds (flaked)
15mlNielsen-Massey Vanilla Extract
For the decoration
Icing sugar (for sprinkling)
Cinnamon stick(s)
Utensils
9 inch round cake tin
Baking parchment
2 bowls
Electric mixer
Skewer
Cooling rack
Cake stand
Nutritional information per 84g serving
Energy 363cal
Fat 20g
of which Saturates 2.2g
Carbohydrates 30g
of which Sugars 29g
Protein 12g
Salt 0.14g
Method
Step 1
Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 23cm/9in round cake tin with baking parchment.
Step 2
Using 2 bowls, separate the eggs placing the whites in one bowl and the yolks in another.
Step 3
Using an electric handheld or freestanding mixer, whisk the egg whites until stiff.
Step 4
Whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
Step 5
Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
Step 6
Next slowly add the egg white mixture, carefully folding in after each addition so you don’t lose any of the air in the mixture.
Step 7
Pour into the lined cake tin and sprinkle with the flaked almonds.
Step 8
Place in the oven and bake for around 35-45 minutes or until a skewer comes out clean.
Step 9
Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon sticks in the centre.
3 Baker Ratings
Love this?
Made this today for my community cafe. Always slightly nervous about whether you have whipped the eggs enough but it worked beautifully. Didn’t press the fact that it’s both gf and df on the menu and it was particularly well received by all our customers who chose it. Will be making again.
