Almond And Cinnamon Butter Cake – a delicious recipe with whipping cream, caster sugar, flour, baking powder, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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.
2097
kcal
Calories
86
g
Fat
323
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 1/16 cups whipping cream, 5 1/4 cups caster sugar, 3 tablespoons plain flour, 1 tablespoon 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.
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