Cinnamon Nutella cake

Ceylon Cinnamon Recipes

Cinnamon Nutella cake

Ingredients

• 175 g softened butter
• 175 g golden caster sugar
• 3 eggs
• 200 g self-raising flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 4 tbsp milk
• 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
• 50 g hazelnuts, roughly chopped

Prep: 15 mins - 20 mins
Cook: 1 hr - 1 hr, 10 mins 

Method:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20 cm round cake tin.
• Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes or with an electric hand mixer for 1-2 minutes, until light and fluffy.
• Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
• Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

Source: http://www.bbcgoodfood.com

Disclaimer - All recipes featured here are a compilation from online cookery websites

5:59 PM

Cinnamon toast with roasted rhubarb and yoghurt

Ceylon Cinnamon Recipes

Cinnamon toast with roasted rhubarb and yoghurt

Ingredients

• 100 ml/3½ fl oz double cream
• 2 free-range eggs, beaten
• 1 tbsp soft brown sugar
• 1 tsp cinnamon
• 2 thick slices white bread
• 25 g/1 oz unsalted butter
• For the yoghurt
• 100 g/3½ oz Greek yoghurt
• 50 ml/2 fl oz honey
• For the roasted rhubarb
• 100 g/3½ oz rhubarb, chopped
• 25 g/1 oz brown sugar

Preparation: Less than 30 mins
Cooking: 10 to 30 mins
Servers: 1

Method:

• Preheat the oven to 200C/400F/Gas 6.
• For the cinnamon toast, place the cream, eggs, sugar and cinnamon into a bowl and whisk to combine.
• Dip the bread slices into the cream mixture until thoroughly soaked.
• Melt the butter in a large frying pan and fry the bread for 2-3 minutes on each side, or until golden-brown. Set aside to keep warm.
• For the yoghurt, place the yoghurt and honey into a bowl and mix well.
• For the rhubarb, place the chopped rhubarb into a small ovenproof frying pan and sprinkle with the sugar. Cook over a medium heat for 2-3 minutes, then transfer to the oven and bake for 10-12 minutes.
• To serve, place the toast onto a serving plate along with the roasted rhubarb and the yoghurt.

Source: http://www.bbc.co.uk

Disclaimer - All recipes featured here are a compilation from online cookery websites

5:57 PM

Caramel and cinnamon cake

Ceylon Cinnamon Recipes

Caramel and cinnamon cake

Ingredients

• For the cake
• 8 free-range eggs
• 290 g/10 oz light brown sugarv
• 2 tsp ground cinnamon
• 200 g/7 oz plain flour
• 1 tsp fresh nutmeg
• 4 tsp cornflour
• 45 g/1½ oz unsalted butter, melted, cooled
• For the caramel meringue buttercream
• 160 ml/5½ fl oz water
• 250 g/8¾ oz sugar
• 5 free-range egg whites, at room temperature
• ½ tsp cream of tartar
• 300 g/10½ oz unsalted butter, softened
• For the sugar syrup
• 50 g/1¾ oz sugar
• 120 ml/4¼ fl oz water
• 1½ tsp vanilla extract

Preparation: Less than 30 mins
Cooking: 30 mins to 1 hour
Serves: 12

Method:

• Preheat oven to 175C/350F/Gas 4. Line three 20cm/8in sandwich tins, but don’t grease them.
• Whisk the eggs lightly in a bowl until foaming, then slowly whisk in the sugar using an electric whisk. Set the bowl over a pan of simmering water and continue to whisk until the sugar has melted. Remove the bowl from the heat and continue to whisk until the mixture reaches the ribbon stage.
• Mix the cinnamon, nutmeg, flour and corn flour together in a bowl. Sift one-third of the flour mixture into the egg mixture and gently fold together. Repeat with the remaining flour mixture until well combined.
• Beat a small amount of the cake batter into the butter, then fold this mixture into the rest of the cake batter.
• Divide the cake batter among the cake tins and bake in the oven for 15-20 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Remove from the oven and set aside to cool. Once cooled, run a round-bladed knife around the inside edge of the tins and turn out onto a wire rack to cool completely.
• Meanwhile, for the caramel meringue butter-cream, whisk the egg whites in a free-standing mixer until frothy. Add the cream of tartar then whisk until stiff peaks form when the whisk is removed.
• Heat the water and sugar in a saucepan until the temperature reaches 115C/238F (use a sugar thermometer to check this).
• Pour the hot syrup down the side of the bowl of egg whites and continue whisking until the mixture is glossy and cooled. Then slowly beat in the butter a little at a time, ensuring all the butter is incorporated before adding more. The icing will be thick and smooth.
• For the sugar syrup, heat the sugar and water over a medium heat until the sugar has dissolved and the volume of the liquid has reduced slightly. Add the vanilla extract and set aside to cool.
• To decorate the cake, brush the cakes with sugar syrup using a pastry brush, then use the caramel icing to fill and ice the top and sides.

Source: http://www.bbc.co.uk

Disclaimer - All recipes featured here are a compilation from online cookery websites

5:55 PM

Bran, bacon and cinnamon muffins

Ceylon Cinnamon Recipes

Bran, bacon and cinnamon muffins

Ingredients

• 25 g/1 oz bran
• 125 ml/4 fl oz milk
• 100 g/3½ oz self-raising flour
• 100 g/3½ oz wholemeal flour
• 2 tsp fine demerara sugar
• pinch baking powder
• 75 g/3 oz smoked bacon lardons, cooked until browned
• 1 lemon, zest only
• 1 tsp ground cinnamon
• 3 tbsp clear honey
• 75 g/3 oz butter
• 1 free-range egg
• 100 ml/3½ fl oz plain yoghurt
• extra butter, to serve

Preparation: Less than 30 mins
Cooking: 10 to 30 mins
Makes: 12

Method:

• Soak the bran in the milk for five minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Sift the flours, sugar and baking powder into a bowl. Add the bacon, lemon zest and cinnamon.
• Heat the honey and melt the butter in a small saucepan over a low heat. Off the heat, beat in the egg, yoghurt and bran with its milk.
• Stir the wet ingredients into the dry ingredients in the bowl.
• Spoon the batter into muffin cases and bake in the oven for 20-25 minutes.
• Serve with butter.

Source: http://www.bbc.co.uk

Disclaimer - All recipes featured here are a compilation from online cookery websites

5:52 PM