That Cinnamon cake swirl….

Varda’s Cinnamon Cake – to Swirl or Not to Swirl?

Many of you who have The Feast Goes On  (and are working your way through it!) have emailed us to tell us how much you LOVE Varda’s cinnamon cake (page 104). Some have asked us how they can bake it to look like the one pictured in the book, captured by Alan Benson, with a perfect cinnamon swirl (see picture, above).

For those of you who don’t know, this is a truly exceptional cake in flavour, crust and texture. Exceptional! And we thank Varda (and her cousin Margo) for sharing their treasured recipe with us.

The original cake (and we have been to Varda’s kitchen and watched her make it from beginning to end) does not really have a fine swirl through it. There is a lovely spray of cinnamon throughout the cake, and some of the mixture seeps through the cake and ends up at the bottom of the cake pan. This often ends up stuck to the pan so that you need to patch those crusty bits back on to what is (once turned out of the tin) the top of the cake. We always dust with icing sugar to camouflage the patchwork but it is those crusty bits that we think provide the delicious crunch on the outside of the cake.

We are always reluctant to change a recipe so that it differs from the original, so we left it as is – Varda does not swirl it through.

But some of you really want the swirl.  As does Natanya! It was Natanya who baked the cake for our photo shoot and she played around with the cinnamon mixture (fine drizzle, swirling with skewer) as she wanted that defined swirl throughout – which is why the one photographed looks like it does.

But since many have now asked about the swirl, this is what you need to do to achieve perfect swirlness:

1. Make sure the cinnamon mixture is hot, smooth and runny when you add to the cake batter

2. Pour all the batter into the tin before adding the cinnamon mixture (not ¾ as the recipe says)

3. Drizzle the cinnamon mixture in a fine stream around and around over the top of the batter.

4. With a fork, swirl the cinnamon mixture throughout the cake batter. See the picture below.

5. Bake as usual.

One more thing we should add is that Varda often makes the cake with apple juice in place of orange juice, so if you’ve run out of oranges and have a bottle of apple juice in your pantry, this cake has just become even easier!

Happy baking all – please send us pictures of your cinnamon cakes.

The MMCC girls xxx

photo

 

Did you like this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!

Share:

Facebook
Twitter
Pinterest
WhatsApp
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Anzac Day, held on April 25, is a national day of remembrance in Australia and New Zealand that honours every soldier who served in war and peacekeeping. We remember those who made the ultimate sacrifice.

Anzac biscuits, made from oats and golden syrup were created during World War I because they were affordable, long-lasting, and could be sent to soldiers overseas without spoiling.

We make them every year to honour the tradition of Australia.

Lest we forget

Find the recipe in my reel with @roknox4wentworth
...

172 6

I am a cook. @roknox4wentworth is actually not. 
She is much more than that.
Ro is the fabulous Liberal candidate for my electorate of Wentworth (NSW).

So, in anticipation of ANZAC Day on Friday, I invited Ro into my kitchen to honour the Australian tradition of baking these exceptionally irresistible oat and golden syrup biscuits,
and also to prove two things:
1. Anyone can make excellent ANZAC biscuits (yes, even Ro, a self-proclaimed non-cook), and
2. Sometimes stepping into unfamiliar territory is exactly what leadership looks like.

ANZAC BISCUITS

140 g (1 scant cup) plain flour
55 g (1/2 cup) rolled oats
85 g (heaped 1/3 cup) caster sugar
20 g (1/4 cup) shredded coconut
20 g (1/4 cup) desiccated coconut 
1/8 teaspoon salt
110 g (1 stick) unsalted butter
40 g (1 heaped tablespoon) golden syrup
1/2 teaspoon bicarb soda 

Preheat the oven to 160℃. 
Line a baking tray. Combine the flour, oats, sugar, coconut and salt in a large bowl. In a small saucepan, melt the butter and golden syrup together. Once melted, stir in the bicarb soda. Let it froth and thicken and then pour onto the dry ingredients. Mix well. Place heaped teaspoons of the mixture onto the prepared tray. Flatten slightly if you prefer a more crunchy biscuit. Bake for 20 minutes or until deep golden. 
Makes about 30.

Please share this post so everyone can get baking this week!

🍪🍪🍪
🇦🇺🇦🇺🇦🇺
👩‍🍳👩‍🍳👩‍🍳

#ANZACDay #BakeToRemember #honouringANZACday #RoKnox #WentworthVotes #ANZACBiscuits #voteliberal
#roknoxforwentworth #anzacbiscuitrecipe
...

536 62

Facebook

Categories

MMCC Related

Related Posts