Cocoa and Cinnamon Cake
Description
An original marbled cake, for dessert or afternoon tea.
Ingredients
At a glance
Difficulty
Moderate
Course
Desserts
Serves
8
- 250g self-raising flour
- 250g soft butter
- 200g muscovado sugar
- 1tbsp runny honey
- 4 eggs
- 1 dessert spoon cinnamon
- 2tbsp cocoa
- 1 lemon rind
- 1 pinch of salt
Methods/steps
Preheat the oven to 180°C.
Butter a cake pan.
Whisk sugar, honey and butter.
Add eggs, 1 after the other. Add the flour. Then add salt and lemon rind.
Divide the mixture in 2 parts. Put cocoa in one and cinnamon in the other.
Fill up the pan alternating the 2 mixtures and bake for 50 minutes (check time, it might be shorter).
Butter a cake pan.
Whisk sugar, honey and butter.
Add eggs, 1 after the other. Add the flour. Then add salt and lemon rind.
Divide the mixture in 2 parts. Put cocoa in one and cinnamon in the other.
Fill up the pan alternating the 2 mixtures and bake for 50 minutes (check time, it might be shorter).
Reviews
Additional Tips
'Speaking from the lucky experience of sampling this cake last week, I can certainly say this is a very good cake. It's nice and light, and the alternating layers make it look even more special.
I particularly liked the way the cinnamon flavour comes through without too much sweetness.' (anax)
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