This cinnamon cake recipe is so simple. It is just a matter of sticking everything into a bowl and mixing the ingredients together.
On a recent visit to Van Ryn to buy some Angels Share, Dave chose a bar of Von Geusau cinnamon and orange chocolate. I had one tiny little taste and decided the next chocolate cake I baked would be inspired by these flavours. I baked my a cake using orange-flower essence and cinnamon and it was really good. Then, on Friday whilst shopping I found Willie’s Cacao and bought all three of the blocks available at Woolworths. I was an excited foodie and could not wait for Sunday to come around so that I could bake. The Venezuelan Black is a single bean origin with a zesty note of citrus fruit. This Rio Caribe Superior is sourced on the east side of Venezuela, and seemed the perfect choice for my first use of these lovely pure cacao bars. I deviated from my trusty cake recipe (which can be found in Lavender & Lime) as I only had salted butter (real farm butter I bought in Riebeeck Kasteel) and I had run out of self raising flour.
- 100 g flour
- 125 g fructose
- 125 g softened butter
- 2 eggs
- 60 mls milk
- 15 mls baking powder
- 2.5 mls ground cinnamon
- 25 g grated Willie's Cacao
- Preheat the oven to 180° Celsius
- put all of the ingredients into a bowl and mix together well
- pour into a lined and buttered baking tin
- bake for 25 minutes
- turn out to cool before icing