Posts Tagged Cinnamon
This cake was a happy accident. I had bought some apples to go in with the lunch my husband’s takes to work, too much of a healthy push from me and the poor apples sat on the counter for a couple of days, unwanted. Not wanting to waste them and with the weather so Autumnal at the moment (please note its Spring as I write this!) I thought I would make an apple cake. As this was a spur of the moment decision the butter was hard in the fridge so I used olive oil. I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture. I’ve made this cake in a loaf tin and in a round cake tin, it worked well both ways. Trying to keep things a little healthier I used a mix of wholemeal and white flours and also used the less refined muscodavo sugar.
- 100 g Wholemeal flour
- 50 g White flour
- 2 tsp Baking powder
- 1/2 tsp Ground Cinnamon
- 100 g Light Brown Muscodavo Sugar
- 75 g Caster Sugar
- 150 ml Olive Oil
- 60 ml Plain Yoghurt
- 2 Apples, peeled and grated I used Cox apples but any eating apple would be fine.
Use either a loaf tin or an 8 inch loose bottom round baking tin.
- Pre-heat the oven to 200 C, 400 F, Gas mark 6
- Base line and grease your baking tin.
- Whisk together the flours, baking powder and cinnamon. Set aside.
- Mix together the sugars and oil, I used my stand mixer.
- Add the eggs, one at a time mixing with each egg.
- Mix in the yoghurt.
- Add half the flours, baking powder and cinnamon mix, mix then add the rest.
- Fold in the grated apple.
- Pour into the prepared cake tin.
- Bake for 45-50 minutes if using the round tin, 50-60 if using the loaf tin.
- Once cooked, let the cake cool in the tin for about 20 minutes before turning out onto a cooling rack to finish cooling.
I recently took part in a Secret Santa food gift swap and have been astounded at the generosity and imagination of the people taking part. I am not really the most imaganitive of people but I am good at following rules so while the package got posted by the date specified it sadly wasnt the most exciting of parcels, I do apologise for that to the recipient! After the event and seeing the many wonderful things others had sent I began looking at more recipes for sweet treats that would survive posting. I came across this recipe from Martha Stewarts Everyday Food. It sounded so good I decided to try it right away. I am a fan of almonds and covering them in the cinnamon sugar coating was good enough for me but then they are covered in chocolate and rolled in cocoa! They really are a “Christmassy” treat. I put 150 grams of the almonds into little bags and tied them with ribbon for handing out with some of my Christmas cards.
The recipe really just works so I havent changed it but I added the word cinnamon into the title as cinnamon is not as popular in the UK as it is in America so I didnt want to surprise anyone with the unwanted taste of cinnamon!
Cinnamon Sugar, Chocolate Covered Almonds (from this recipe)
- 14 ounces whole almonds (unblanched)
- 10 ounces Caster sugar (I use unrefined)
- 2 ounces Water
- 1 tsp Cinnamon
- 16 ounces Dark Chocolate, roughly chopped
- 6 ounces Cocoa powder
- Preheat the oven to 350 degrees.
- Put the whole almonds on a baking sheet and bake for 10 minutes until the nuts are toasted. Shake the pan half way through cooking.
- Line a baking sheet with greaseproof paper. Add the sugar, water, cinnamon and almonds to a medium sized saucepan and cook over a medium heat, stirring constantly until the sugar dissolves and turns a golden brown. Tip onto the lined baking sheet and chill in fridge or freezer until hard, around 15 minutes.
- Melt the chocolate in a heatproof bowl over a pan of simering water.
- Line 1 or 2 abking sheets (depending on size) with greasepoof paper. Add the chilled almonds to the chocolate, stirring until all almonds are coated with the chocolate. Tip the almonds onto the baking sheet(s), separate the almonds with a fork and chill until teh chocolate is set, about 5 minutes.
- Some of the almonds will be stuck together and to the paper, break them up.
- Put the cocoa powder into a bowl and add the almonds, tumble the almonds gently in the cocoa until all are covered.
- Shake off excesss powder and store in a tupperware box or put into little bags to give as gifts.