Cinnamon moist cake

Cinnamon moist cake

Preparation: 10 minutes | Cooking: 40 minutes | Total time : 50 minutes

Ingredients:
  •     250g flour OR 150g flour + 100g almond powder OR for a gluten free version: 125g rice flour + 125g lupin flour
  •     170g of sugar
  •     2 eggs
  •     50g of butter
  •     25cl milk (vegetable for me)
  •     1 tbsp powdered cinnamon
  •     1 sachet of baking powder
  •     Cinnamon heart: 2 tbsp sugar + 3 tbsp powdered cinnamon

Cooking method
1/ Preheat the oven to 180°c (350°F)

Robot version:
2/ Melt the butter for 5 minutes at 37°c.

3/ Add the rest of the ingredients (except the cinnamon heart) and mix until smooth and homogeneous.

4/ Butter and flour a mould to be missed then pour half of the dough.

5/ Sprinkle sugar and cinnamon all over the surface.

6/ Pour the rest of the preparation that will cover the cinnamon heart.

7/ Bake your cake for about 40 minutes. Check the baking with the tip of a knife.

8/ Let it rest for a while before unmoulding.

Manual version:

2/ In a saucepan, melt butter over low heat. Leave to cool.

3/ In a salad bowl, mix the flour, baking powder, sugar and cinnamon.

4/ In a bowl, beat the eggs and milk and add them to the dry mixture in the bowl (flour, baking powder, sugar and cinnamon). Mix well.

5/ Add the melted butter and mix well to obtain a smooth batter.

6/ Butter and flour a mould to be missed then pour half of the batter.

7/ Sprinkle sugar and cinnamon all over the surface.

8/ Pour the rest of the preparation that will cover the cinnamon heart.

9/ Bake your cake for about 40 minutes. Check the baking with the tip of a knife.

10/ Let it rest for a while before unmoulding.

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