Cinnamon pound cake

Well, as usual, I was delegated my favourite job – bringing dessert. Usually I settle on the Mother’s Day cake recipe at least a week in advance but this time I was uming and ahing until nearly the last minute. On Friday I finally decided that the cake had to be cinnamon. The first cake I ever made, that my grandma taught me to make, was cinnamon tea cake so to me cinnamon pound cake is a more grown-up dessert-like version and a tribute to the original.

I used brown sugar and caster sugar in the cake to give it a bit of a caramel flavour and almond meal to make it more dessert-like. The recipe was inspired by Celia’s food-processor pound cakes. If you’ve never made one (even the basic original cake) you must. They are unbelievably easy, seriously flexible and utterly delicious.

Ingredients

Cake

• 250g (1/2lb) butter
• 120g (1/4lb) caster (superfine) sugar
• 2 tsp cinnamon
• 130g (1/4lb) brown sugar
• 4 free-range eggs
• 100g (3oz) almond meal
• 150g (5oz) plain (AP) flour
• 2 tsp baking powder

Icing

• 4 tbsp butter
• 2 cups icing (confectioner's) sugar
• 1 tsp cinnamon
• Milk for consistency
• Extra cinnamon and dried lavender for decorating

Instructions

1. Pre-heat the oven to 160C (320F) fan-forced and grease and line two 20cm (8") cake tins with baking paper.
2. Place the butter in a food processor and process until smooth.
3. Scrape down the sides and add the sugar and cinnamon and process until creamy.
4. Add the eggs one at a time, mixing between each addition.
5. Finally, add the flour and baking powder and process until just combined, scrape down the sides and process just a little more.
6. ...........................................................................................................................................
7. ...................................................................................................................................................

full recipe : www.clairekcreations.com

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