Almond and Cinnamon Cake
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 5 medium free range eggs
- 200g ground almonds
- 200g Billington's Golden Caster Sugar
- 15g ground cinnamon
- 50g almond flakes
- 15ml Nielsen-Massey Vanilla Extract
For decoration:
- Cinnamon sticks
- Billington's Golden Icing Sugar
Method
- STEP 1Pre-heat the oven to 180C / 160C fan / Gas 4 and grease and line a 9 inch cake tin with baking parchment.
- STEP 2Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
- STEP 3Using 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.
- STEP 4Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
- STEP 5Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
- STEP 6Pour into the lined cake tin and sprinkle with the flaked almonds.
- STEP 7Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
- STEP 8Once 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.
