Almond and cinnamon cake - recipe

Almond and cinnamon cake

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For the cake

For the decoration

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  1. 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.

  2. 2

    Using 2 bowls, separate the eggs placing the whites in one bowl and the yolks in another.

    For this step you'll need:

    • 5 Egg(s) (free range) medium
  3. 3

    Using an electric handheld or freestanding mixer, whisk the egg whites until stiff.

  4. 4

    Whisk together the yolks, vanilla extract and sugar until completely pale and aerated.

    For this step you'll need:

    • 15ml Vanilla extract
    • 200g Unrefined golden caster sugar
  5. 5

    Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.

    For this step you'll need:

    • 200g Almonds (ground)
    • 15g Cinnamon
  6. 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.

  7. 7

    Pour into the lined cake tin and sprinkle with the flaked almonds.

    For this step you'll need:

    • 50g Almonds (flaked)
  8. 8

    Place in the oven and bake for around 35-45 minutes or until a skewer comes out clean.

  9. 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.

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