Wednesday, December 17, 2008

Cinnamon cake - my beloved... and where it all started...

That's the type of cake I love the most! Very comforting and the smell is just incredible... That cake is a real hit at my workplace - it's great as a birthday cake (you can top it with lots and lots of chocolate) and its biggest advantage is... that it's very simple and quick to make.
You can make it in the evening, after work and what I usually do is to turn the oven off and leave the cake to cool down it in, overnight. Next day morning I just pour a lot of chocolate on top, and it's ready! The cake is light and spongy, with a hint of cinnamon which goes perfectly with a cup of strong coffee. Thick layer of chocolate on top gives it an extra sweetness.

This cake is pretty special to me too. It's really a very first cake that I mastered, tweaked to work, to be just as I want it. It took some "trial and error" effort, some stodgy cakes, some flat as a pancake ones, some really weird tasting ones... but I got there in the end! This cake - is my "start line", a start point of my journey on how to become better baker and cook, on how being in the kitchen became one of my biggest passions in life!


What I would also usually do, is to grate about 50 g of dark chocolate 70% cocoa, directly into the batter, at the very end. It gives that little extra chocolate hint within! :)

How to make it...
Ingredients:
- 4 whole eggs
- 100 g white sugar
- 100 g light brown sugar
- 150 ml oil of olive (sunflower oil will do too)
- 200 ml milk
- 350 g self-raising flour
- 1 tablespoon cinnamon (if you like cinnamon a lot you can add extra 1/2 tablespoon)
- 1 bar of white or milk chocolate for topping


Preheat the oven to 180 C. Beat the eggs with the whole sugar until creamy consistency. Beating constantly add gradually first the oil and then the milk. When smooth add the cinnamon and mix until everything is well combined. Gently folding add gradually the flour. Pour the mixture into the circle baking tin (approximately 23 cm in diameter) smoothing the sides and top. Bake for approx. 50-60 minutes - check if it's done with a bamboo skewer, when it comes out dry it's ready. Turn off the oven but don't take out the cake! Leave it in the oven to cool down completely (along with the cooling oven, so there's no sudden temperature drop, or your cake might drop...). When the cake is cold, melt the chocolate and pour it (generously!) on the cake... Enjoy!

* Recipe updated 25th June 2012.


Smacznego!


You may also like:

                 

Apple and pear cinnamon muffins       Nectarine and plum galette

No comments:

Post a Comment

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.