Caribbean cinnamon cake recipe

Caribbean Cinnamon Cake recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Caribbean cinnamon cake recipe, recipe Rating: 4.6
Number of votes:98 

Ingredients

	For the dough:
250 g	flour
1 pinch(es)	salt
70 g	icing sugar
150 g	cold butter flakes
1	egg
	For the topping:
1	mature banana
200 g	single cream
2	cinnamon sticks
50 g	coconut flakes
3	eggs
125 g	sugar
3 tsp	cinnamon powder
1 pinch(es)	mace
200 g	ground almonds
1 tbsp	rum
	To garnish:
	icing sugar

Instructions

Grease a springform pan.

Combine the flour with a pinch of salt and the icing sugar. Add the butter and the egg and knead to a smooth dough. On a slightly floured surface roll out the pastry, then transfer it into the cake tin and pull up the edges a bit. Keep cool.

Peel and slice the banana. In a saucepan, heat the cream and add the bananas and cinnamon sticks. Remove from heat and allow to steep for 10 minutes. Remove the cinnamon sticks and purée the banana single cream mixture with a hand blender until smooth.

In a dry skillet toast the coconut flakes until slightly golden brown.

Preheat the oven to 175°C.

Whisk the eggs with the sugar, cinnamon powder and mace until creamy. Stir in the cream mixture, the almonds, the coconut flakes and the rum.

Spoon the mixture into the springform pan and bake for 35 minutes. Allow to cool slightly, then remove from the tin and place on a wire rack to cool completely. Dust with icing sugar.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 35 min
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a