Almond and cinnamon cake by Shelina Permalloo

Method

1. 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.

2. Using 2 bowls, separate the eggs placing the whites in one bowl and the yolks in another.

3. Using an electric handheld or freestanding mixer, whisk the egg whites until stiff.

4. Whisk together the yolks, vanilla extract and sugar until completely pale and aerated.

5. Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.

6. 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.

7. Pour into the lined cake tin and sprinkle with the flaked almonds.

8. Place in the oven and bake for around 35-45 minutes or until a skewer comes out clean.

9. 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.