Almond and cinnamon cake - recipe

Ingredients

Recipe , Cake 2 , Cinnamon , Almond

Please Click here if video is wrong

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
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

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

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

For this step you'll need:
- 50g Almonds (flaked)
8

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

⇐ Black and white Russian cocktail