Almond Cinnamon Cake
Bolo de Amendoa e Canela
Almond Cinnamon Cake Recipe - A delicious Portuguese cake made with crushed almonds, cinnamon and coconut.
By: Isabel Robson
Serves: 8
Preparation: 20 minutes
Ingredients:
100g Almonds grounded (powder)
100g White sugar
200g Rice flour
2 Table spoons vegetable oil
1 Table spoon coconut powder
2 Table spoons milk
1/2 Lemon zest and juice
1 tsp cinnamon powder
1 tsp honey
3 Free range eggs
1 tsp baking powder
1 tsp baking soda
Pinch of Salt
Chocolate sauce to decorate
Butter to grease cake tin
- Beat egg whites and leave to one side.
- In a large bowl, mix egg yolks with sugar.
- Add almond powder, baking powder, baking soda, rice flour, coconut powder, vegetable oil, honey, cinnamon, milk, 1/2 lemon zest and juice.
- Add a very small pinch of sea salt and beat until smooth.
- Turn oven on at 220 degrees Celsius.
- Add egg whites and fold gently.
- Use butter to grease cake tin and pour cake mixture in.
- Bake for about 30 minutes or until golden.
- Remove cake from tin and rest for about 5 minutes.
- Decorate with chocolate sauce adding wave effect.
This cake is more like a tart. The honey,
lemon juice and milk
will help keep the sponge moist. A simple recipe but perfect company for afternoon tea.
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