Almond And Cinnamon Butter Cake Recipe

Name: Almond And Cinnamon Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g whipping cream; 250 g + 375g caster sugar; 3 tbsp plain flour; 1 tbsp baking powder; 4 None eggs; 100 g butter; 1 1/2 tsp ground cinnamon; 100 g chopped almonds; 150 g icing sugar; 2 tbsp lemon juice

Servings: persons

1
Preheat oven to 400u00b0F. Whisk the cream and 1 1/4 cups of sugar in a mixing bowl, fold in the sifted flour and baking powder and stir in the eggs one at a time until the batter is smooth. Pour into a greased baking pan and bake for 20 mins.
2
Meanwhile, melt the butter and stir in 3 tbsp sugar and 1 tsp of cinnamon. After 10 mins of baking time, spread the cinnamon butter evenly over the cake and sprinkle with almonds, the remaining sugar and 1/2 tsp of cinnamon. When the cake is done, leave it to cool.
3
Mix the powdered sugar and lemon juice until smooth and spoon into a small freezer bag. Make a very small diagonal cut on a corner of the bag and pipe icing in scribbles onto the cake. Let icing set before cutting the cake.

1121

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g whipping cream, 250 g + 375g caster sugar, 3 tbsp plain flour, 1 tbsp baking powder, and more.

Yes, Almond And Cinnamon Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond And Cinnamon Butter Cake

How did you like this recipe?

Frequently Asked Questions