Almond and cinnamon cake recipe
This deliciously moist cake is gluten and lactose free!
Ingredients
- 5 medium free range eggs
- 200 g ground almonds
- 200 g unrefined golden caster sugar
- 15 g ground cinnamon
- 50 g almond flakes
- 15 ml vanilla extract
- 5 medium free range eggs
- 7.1 oz ground almonds
- 7.1 oz unrefined golden caster sugar
- 0.5 oz ground cinnamon
- 1.8 oz almond flakes
- 0.5 fl oz vanilla extract
- 5 medium free range eggs
- 7.1 oz ground almonds
- 7.1 oz unrefined golden caster sugar
- 0.5 oz ground cinnamon
- 1.8 oz almond flakes
- 0.1 cup vanilla extract
- 1 cup cinnamon sticks
- 1 cup cinnamon sticks
- 1 cup cinnamon sticks
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Pre-heat the oven to 180°C/160° fan/Gas 4 and grease and line a 9 inch cake tin with baking parchment.
- Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
- Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
- Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
- 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.
- Pour into the lined cake tin and sprinkle with the flaked almonds.
- Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
- 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 bark in the centre.
Recipe provided by Billington's sugar.
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