4eggs, at room temperature200 gmraw caster sugar3 tspground cinnamon, plus extra to serve120 gmplain flour80 gmalmond meal50 gmbutter, melted and cooledSherry and cinnamon syrup110 gm(½ cup) raw caster sugar125 mlsweet sherry3cinnamon quills
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.
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.