Bake a golden-brown Cinnamon Sugee cake with our finest McCormick Ground Cinnamon. A perfect blend of warm cinnamon and buttery base creates an enticing aroma and delightful flavors.
prep time
cook time
ingredients
Cream butter, egg yolks and McCormick Ground Cinnamon until light and aerated.
Gently fold in Semolina flour and Brandy (Optional) and set aside covered to hydrate for 30 minutes.
Whisk egg white, sugar and salt until stiff peaks set aside.
Mix almond flour, all purpose flour, baking powder and salt well, ensuring no lumps.
Gently fold in the meringue and almond flour mixture, alternating them until all the ingredients are homogenously mixed.
Pour into an 8” cake tin, sprinkle almond flakes and bake in a 165oC pre-heated oven for about 50 minutes or until a toothpick test comes out clean.
Fully cool before removing to slice.
Best eaten at room temperature.
