John Myers
Ingredients for 1 servings:
- 175 ml oil, neutral (e.g. sunflower oil)
- 150 g cane sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 5 egg yolks
- 3 tbsp cream
- 225 g spelt flour, fine
- 25 g cornstarch
- 1 pack of cream of tartar baking powder
- 125 ml water
- 25 ml cream
- 25 g cinnamon, ground
- Butter and breadcrumbs for the mold (alternatively silicone mold)
- e.g. powdered sugar
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
wonderfully fluffy and beautifully cinnamony – food combining baking recipe
Whisk the oil with the sugar, vanilla sugar, salt, egg yolks, and cream until creamy. Mix the spelt flour, cornstarch, and cream of tartar baking powder and add alternately with the water and cream. Finally, stir in the ground cinnamon. Pour the batter into a bundt cake pan greased with butter and dusted with breadcrumbs (alternatively, rinse a silicone baking pan) and bake at 175 degrees Celsius (top/bottom heat) for about 35 to 40 minutes (test with a skewer). Let it cool for about 20 minutes, then turn it out of the pan and let it cool completely. My husband and I almost devoured the cake while it was still lukewarm for dessert. The next day for breakfast, the remaining piece tasted even more cinnamony without being bitter or spicy. So my conclusion: The cake is easy to pre-bake and will taste even better if stored (well wrapped) for a day.
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