Cinnamon Slice

Standard

This recipe is just another excuse to indulge my love of cinnamon.  Goes well at a cake stall!

Cinnamon Slice

Recipe

  • 250g plain flour
  • 250g caster sugar
  • 1 T cinnamon
  • 2 t baking powder
  • 2 eggs
  • 1 c milk
  • 125g butter, melted
  • 4 T caster sugar extra
  • 4 t cinnamon extra

Preheat oven to 180C. Line a 20 x 30 baking pan with baking paper. Combine extra sugar and extra cinnamon in a small bowl and set aside.

Sift flour, caster sugar, cinnamon and baking powder into a bowl, and make a well in the middle.  Whisk eggs and milk in a small bowl. Pour egg mixture into the flour and mix with a metal spoon to roughly combine. Fold in the butter until batter is smooth – don’t overmix!

Pour half of the mixture into the pan and smooth out.  Sprinkle 2/3 of the cinnamon sugar mixture evenly over the batter. Gently smooth the remaining batter over.  Top with left over cinnamon sugar.

Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan before slicing.

“Sweet Food”

This recipe is adapted from a recipe in Sweet Food (Lynn Lewis (ed.).  Millers Pt : Murdoch Books, c2003, p98).  I just have to make mention of this book as it is one of my favourite go to books when I need to whip up a quick cake or slice.  There is a a good mix of reliable, easy to make and well articulated recipes for the time poor home baker.  I highly recommend it if you can find a copy!

Sweet Food

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

4 responses »

  1. Cinnamon anything catches my eye, and this sounds scrummy. I don’t know the cookbook – looks like a nice one to check out.

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