Life's been busy and time is flying in the fastest pace ever.Baking and mostly anything blog related has taken a back seat for a while.Usually,I schedule posts when I have drafts ready,but this time that too didn't happen.Anyway,let's head straight to the cake recipe since it is a very simple recipe and doesn't require such a boring introduction:).
I've baked this a couple of times before but it never got featured in the blog.The recipe is from Nita Mehta's Cakes and Cookies,one of the first baking books I've owned.It is a basic tea cake recipe[original recipe uses Cardamom]and can be tweaked according to flavors of your choice.(I am thinking Vanilla bean,Coffee,Orange,Nutmeg next).
Cinnamon Tea Cake
Recipe source - Nita Mehta
Flour/Maida - 2 cups
Baking powder - 2 tsp
Ground Cinnamon - 1/2 tsp
Sugar - 1 cup
Oil - 1 cup
Eggs - 4,yolks and whites separated
Curd - 1/2 cup
Sugar - 3 tbsp
Preheat oven to 180C.Grease/line a 8/8 square pan or a 9' round pan.
Sift together flour,baking powder and cinnamon.
Beat egg whites in a bowl till it forms soft peaks,keep aside.
In a mixing bowl,beat together sugar and oil for 2-3 minutes.Mix in egg yolks and beat till sugar dissolves.
Mix in half of the flour and curds,beat.
Add in the other half and beat well till you get a smooth batter.
Fold in the whites in a slow upward and downward motion till no visible specks of egg whites remain.
Pour the batter into the prepared pan and sprinkle sugar on top and bake for 35-40 minutes or till the cake is risen,golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes and then invert and cut into squares.
Serve with tea.
How we liked it - As the name says,the cake tastes best when served with tea.Mildly spiced and not very sweet,the cake makes for a great snack too.