CINNAMON SPICE CAKE
- 6oz butter, softened
- 6oz golden caster sugar
- 3 eggs
- 6oz self raising flour, sifted
- 3 tsp cinnamon
- 3 tsp mixed spice
- milk
- 1 egg white
- 2oz soft light brown sugar
- 1 tsp cinnamon
- 2oz ground almonds
Preheat your oven to 190C/375F/Gas 5
Line the bottom of two sandwich tins with baking paper and lightly oil the sides
Cream the butter and sugar till light and fluffy
Mix the eggs in a separate bowl then beat into the mixture a little at a time. Add a tbsp. of flour if your mixture curdles. It shouldn't if you cream it properly to start with but its not a problem
Fold in the flour and spices adding enough milk to achieve a soft dropping consistency
Divide the mixture between the two tins and smooth the top with a spatula
Whisk the egg white till still then add the brown sugar, almonds and cinnamon
Spread this mixture over one of the cake tins without pushing it into the mixture
This will be the top layer
Mine took exactly 20 minutes to cook but you're looking for them to be risen and golden and feel springy to your fingertips
Allow to cool in the tins for a few minutes then turn out onto a rack to cool
Fill as you will and enjoy. Sprinkle a little icing sugar over the top if you wish
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