This cake is brought to us by the inspiring cook and 2012 winner of MasterChef, Shelina Permalloo.
It's a homemade cinnamon cake recipe inspired by the cuisine of the island nation of Mauritius, where Shelina's parents are from. This is probably a recipe for an experienced baker.
It's a deliciously moist cake, which is gluten and dairy free and uses Billington's sugar for an extra delicious taste. The cake batter is gluten and lactose free and can be mixed up using an electric mixer.
In her book Sunshine on a Plate Shelina replaces traditional flour with ground almonds which is a very common technique in Mauritian cakes and desserts and it also makes this recipe gluten free!
Pre-heat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 23cm/9in round cake tin with baking parchment.
Using 2 bowls, separate the eggs placing the whites in one bowl and the yolks in another.
Using an electric handheld or freestanding mixer, whisk the egg whites until stiff.
Whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
Next slowly add the egg white mixture, carefully folding in after each addition so you don’t lose any of the air in the mixture.
Pour into the lined cake tin and sprinkle with the flaked almonds.
Place in the oven and bake for around 35-45 minutes or until a skewer comes out clean.
Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon sticks in the centre.
The easiest way to follow a recipe
20 April 2020
Super easy and delicious
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