I recently bought a copy of Dan Lepard’s book ‘Short and Sweet’ which has some fantastic recipes in. I love to try new cakes especially if they are a bit out of the ordinary. A recipe for Cinnamon cake with blackberries caught my eye as it contained wholemeal flour and no fat so was technically on the healthier side.
I thought you could literally ‘have your cake and eat it’ with this!
So I gave it a go but was disappointed with the results; the cake came out very heavy and didn’t really rise. The recipe didn’t specify what sort of wholemeal flour and I suspect I didn’t beat the eggs enough to get enough air into them.
Not to be deterred I adapted the recipe to something I was more comfortable with and although the result was not so healthy-came out much better!
The cake was enjoyed among friends and family at a day at the races-definitely improved with cake (but then again what isn’t?!)
5 medium eggs
10oz caster sugar
5oz wholemeal plain flour
5oz self raising flour
1 teaspoon baking powder
2 heaped teaspoons cinnamon
2 tablespoons golden syrup
Splash of milk
1. Beat the butter and sugar until pale and creamy. Meanwhile beat the eggs to add some air into them before adding to the creamed mixture.
2. Sift the flour and baking powder into the creamed mixture and add the cinnamon. Beat again until smooth before adding the golden syrup and milk to loosen the mixture as the wholemeal flour will absorb more moisture than normal.
3.Spread the mixture between 2 deep 8″ cake tins to give it space to rise. It will take around 30 minutes at 170oC
4. When cool whip up some double cream and sandwich together with fresh blackberries. As it is out of season I cheated and used blackberry jelly