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Drunken cinnamon cakes

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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