drunken cinnamon cake

When the weather is cold I love to indulge in warm desserts, especially those that are moist and laced with spices.

This Australian Gourmet Traveller recipe ticks all the boxes with its intense cinnamon flavours, sticky texture and the boozy syrup it’s soaked in. All delightfully good.

It’s dead simple to make and would easily work cold in warmer weather (mental note: remember this for a southern hemisphere Christmas).

But in the meantime, as we await the warm weather again, I’ll just sick back and intoxicate myself in sweet, wintery goodness.

Drunken Cinnamon Cake
Australian Gourmet Traveller recipe. Serves 6 .
Ingredients:
4 eggs, at room temperature
200g raw caster sugar
3 teaspoons ground cinnamon, plus extra to serve
120g plain flour
80g almond meal
50g butter, melted and cooled
110g (½ cup) raw caster sugar extra
125ml sweet sherry
3 cinnamon quills
Method:
1. Preheat oven to 160C. Grease six 1 cup metal dariole moulds or one large baking tin.
2. Whisk eggs, sugar and cinnamon in an electric mixer until triple in volume (12-15 minutes),
3. Sieve in flour and almond meal then fold in with a metal spoon, followed by the melted butter.
4. Fill baking tins and bake until risen and golden (25-30 minutes), turn off oven and cool cake with oven door open for 5 minutes, then cool on a wire rack.
5. Meanwhile, for sherry and cinnamon syrup, combine sugar and 120ml water in a saucepan and stir over medium heat until sugar dissolves.
6. Bring to the boil and cook until syrupy (2-3 minutes), add sherry and cinnamon quills and cook for another 2 minutes.
7. Pour over cakes (discard quills) and serve dusted with extra cinnamon.