Following on from the great success of orange cream finger-biscuits, and following three days of wet dreary weather, I ventured deeper into Nana Jean’s cookbook for something warm and comforting. Written in her trademark copperplate was the recipe for cinnamon cakes.
Do you like cinnamon? I do. Well, truth be known, that is an understatement. I truly wholeheartedly unequivocally love cinnamon. I have no idea why; I haven’t grown up eating many foods with cinnamon. But now, in my 20s, I have it almost every day with breakfast. At the moment, I have a bit of a breakfast ritual with oats, milk, plain yoghurt, chia seeds, some ground ginger and almost a teaspoon of cinnamon. Do you have a regular breakfast recipe? I find the way people greet the morning fascinating.
But back to cinnamon cakes. For those who read my disastrous brownie experience may be wondering if Jean included all cooking directions with this recipe. Nope. No oven temperature, no specified baking trays. Ah, to be as proficient a baker as my grandmother, who seemingly had no need for directions!
Nonetheless, the cinnamon cakes were a great success. Fragrant and sweet, dense and moreish. The photographs belie the crunchy exterior and oh so soft cake interior. My mother, no fan of sweet things, went back for seconds. And as for the process: it is so simple. And the dough is a dream to work with – soft and sticky, helping to bind the dusting of ground cinnamon.
I have baked these in a large cupcake tray, which helped to cook each cake evenly and prevented the mixture from spreading. However, in hindsight, if you have oven-proof tea cups or small ramekins I am sure they would look cute as a button. Don’t you think?
Happy cooking comrades.
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2 cups plain flour
1 cup sugar
1 tsp cream of tartar
½ tsp baking powder
60g (2 oz) butter, softened
Preheat oven to 180 degrees Celsius.
Sift the flour with baking powder and cream of tartar. Rub the butter into the flour mixture. Add the sugar, then the egg. Add enough milk to make a soft, mouldable dough. Roll out the dough on a board that is well dusted with more plain flour. Roll out as a rectangle about ½ inch (1.5 cm) thick. Sprinkle liberally with ground cinnamon. Roll into a long sausage; be gentle. Slice wedges off the sausage and place into the individual muffin/cupcake tins. Bake for about 35 minutes or until golden brown and your whole kitchen smells of cinnamon.