Name: Drunken cinnamon cakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 4 eggs, at room temperature; 200 gm raw caster sugar; 3 tsp ground cinnamon, plus extra to serve; 120 gm plain flour; 80 gm almond meal; 50 gm butter, melted and cooled; Sherry and cinnamon syrup; 110 gm (½ cup) raw caster sugar; 125 ml sweet sherry; 3 cinnamon quills

Drunken cinnamon cakes

Australian Gourmet Traveller Spanish dessert recipe for drunken cinnamon cakes.

Serves 6

Prep

25M

Cook

30M

Total

55M

Ingredients

4 eggs, at room temperature

200 gm raw caster sugar

3 tsp ground cinnamon, plus extra to serve

120 gm plain flour

80 gm almond meal

50 gm butter, melted and cooled

Sherry and cinnamon syrup

110 gm (½ cup) raw caster sugar

125 ml sweet sherry

3 cinnamon quills

Method

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Emma Knowles