FEATURE RECIPE
Drunken cinnamon cakes

Drunken cinnamon cakes

Serves 6

Cooking Time Prep time 25 mins, cook 30 mins (plus cooling)



4   eggs, at room temperature
200 gm   raw caster sugar
3 tsp   ground cinnamon, plus extra to serve
120 gm   plain flour
80 gm   almond meal
50 gm   butter, melted and cooled
Sherry and cinnamon syrup
110 gm   (½ cup) raw caster sugar
125 ml   sweet sherry
3   cinnamon quills


1 Preheat oven to 160C. Whisk eggs, sugar and cinnamon in an electric mixer until triple in volume (12-15 minutes), then sieve in flour and almond meal. Fold in with a metal spoon, then fold in melted butter. Fill six 1 cup-capacity metal dariole moulds to 1.5cm below the tops. Bake until risen and golden (25-30 minutes), turn off oven and cool cakes with oven door open for 5 minutes, then cool on a wire rack.
2 Meanwhile, for sherry and cinnamon syrup, combine sugar and 120ml water in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and cook until syrupy (2-3 minutes), add sherry and cinnamon quills and cook for another 2 minutes. Pour over cakes (discard quills) and serve dusted with extra cinnamon.


RECIPE Emma Knowles and Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles

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