Tag Archives: cinnamon

Apple cinnamon mini bundt cakes

13 Jun

Apple cinnamon mini bundt cakes.png

How cute are mini Bundt cakes? They look so fancy and don’t require anything more than a light dusting of sugar to set them off. Whenever I see a recipe that requires baking in a mini Bundt pan I am all over it.

I saw this recipe in a back issue of my most fav magazine in the world, Donna Hay. Ms Hay called these lovelies cinnamon sugar-coated maple apple cakes, which sounds very poetic.

This is an easy cake recipe to make and would be perfect for a morning tea or dessert.

These mini bundt cakes are similar to a baked cinnamon doughnut – without the shocking amount of calories.

cinnamon & apple mini bundts.png

GATHER:

2½ cups self-raising flour

1 teaspoon ground cinnamon

250g butter, melted

¾ brown sugar

½ cup maple syrup

4 eggs

6 red apples, peeled and grated

2 teaspoons ground cinnamon, extra

1/2 cup caster sugar

Apple cinnamon mini bundts.png

LET’S GET TO IT

Preheat oven to 180°C and thoroughly grease the insides of a 1 cup-capacity mini Bundt pan with a non-stick baking spray.

Sift flour and cinnamon in a large bowl then stir in butter, brown sugar, maple syrup, eggs and apple and mix well to combine.

Spoon or pipe batter into the Bundt tins and bake for 18 minutes.

Remove from oven and straight away turn out onto wire rack.

Stir the extra cinnamon and sugar together in a bowl then dredge each cakes in the sugar mix and return to wire rack to cool.

Mini cinnamon apple bundt cakes.jpg

 

One bowl vegan chocolate cinnamon cake

27 Oct

vegan-one-bowl-chocolate-cake

Cinnamon is one of my all time favourite flavourings for baking. It provides a classic yet distinctive taste to cakes, bickies, brownies and crumbles. Continue reading

Apple cinnamon tea cake

27 May

 

apple cinnamon tea cake The Hungry Mum

My red KitchenAid is one of my very favourite possessions. The Hungry Dad bought it as a gift for me many years ago, when I was just getting into baking. Talk about full-blown addition – now if I don’t bake at least once a day I feel all jittery until I can get a hit of the baking good stuff. Continue reading

White chocolate cinnamon blondies recipe

29 Feb

 

White chocolate  cinnamon blondies

I am totally and utterly in love with blondies. I find they are just as gooey and moist as their darker brownie cousins but with the added bonus of being more adaptable to different flavours.  Continue reading

Cinnamon sugar cookie cake

30 Oct

Cinnamon sugar cookie  cake

Cinnamon. That is all.

Not really! I don’t think a four-word blog post can really sum up the feelings I have for this most delicious spice.

I have a recipe on the blog for cinnamon teacake (see it here: https://thehungrymum.com/2012/10/02/classic-old-fashioned-cinnamon-teacake/) and it is such a simple cake but it is often requested by work colleagues as it is light and fluffy.

This recipe was based on one from bakeorbreak.com – I significantly reduced the sugar, and omitted the salt and baking powder.

I named it cinnamon sugar cookie cake because it has the taste and texture of all of these things, but better! If you love butter and cinnamon you will love this cake. As it is cut into squares it is great for feeding a crowd, taking to a picnic or packing into lunchboxes.

Cinnamon sugar cookie cake would also make an easy dessert when served with custard, ice-cream (or both) or alongside a warming apple crumble / apple crisp.

Don’t blame me if this cake tips your admiration for cinnamon into full-blown addiction J

GATHER:

115 grams of butter, diced, at room temperature

¾ cup caster sugar

1/2 cup canola oil

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

3 cups plain flour

topping: 3 tablespoons sugar mixed with three teaspoons cinnamon

Cinnamon  sugar  cookie  cake - The Hungry Mum

LET’S GET TO IT:

Preheat oven to 180C and grease and line a 20cm by 20cm square cake tin.

In bowl of lectric mixer beat together the butter, oil, eggs, milk, sugar and vanilla until combined. Pour in flour and beat until mixed.

Scrape into tin, level the top and sprinkle over the topping.

Bake for 25 minutes – you may need an extra five or so minutes depending on your oven. Cool completely in pan before cutting into squares.

The Hungry Mum  Cinnamon  sugar  cookie  cake

Lemonade birthday cake with cinnamon buttercream recipe

17 Oct

Lemonade cake with cinnamon buttercream

It was my BFF’s birthday recently and a celebratory picnic was in order. Families and kids were rounded up, cheese was purchased, Pimms organised, rugs placed in cars. And a cake was baked. Continue reading

Spicy Mexican chocolate tart

18 Sep

Spicy Mexican chocolate tart . The Hungry Mum

I am going through a spicy and sweet stage. I always thought of spicy as something to have at dinner – laksa, anyone? – but as my love of baking increases, so does my curiosity with combining different tastes.

My light bulb moment with this spicy Mexican chocolate tart came one night when I was looking in the pantry for a nightcap of spiced rum and a nibble of chocolate.

I saw a bottle of my favourite tequila sitting alongside some dark chocolate and cinnamon and lo and behold – a glamorous dessert was born. The flavours of Mexico – spice from the cinnamon, heat from the chilli, tequila – shine through.

The Hungry Mum. Spicy Mexican chocolate tart

It goes without saying that this is an adults-only dessert – even if your young ‘un has a taste for chilli the fact that the tequila isn’t cooked off means it isn’t suitable.

This recipe is made of up several different steps, all of which can be done a day before you want to serve the tart. All the steps are simple and fuss-free, yet the finished product looks (and tastes) luscious.

If you do nothing else I would recommend making the candied red chilli the night before. This gives the sugar syrup and chilli a decent getting-to-know-you time, resulting in a better, less harsh flavour.

Ensure you deseed the chilli to remove most of the heat, and use big chillis, not the teeny heat-packing birds eye variety.

I used the excess sugar syrup left-over from making the candied red chilli to dress a chocolate cake – I will share that recipe soon.

This tart can serve 8 generously, or 12 if you cut into smaller squares.

GATHER:

Dough:

115 grams butter, melted

¼ cup caster sugar

1 ¼ cups plain flour

1 teaspoon cinnamon

Tequila chocolate ganache:

125 grams best quality dark chocolate, chopped roughly

½ cup pouring (single) cream

1- 2 tablespoons tequila – the amount required will depend on the quality of your liquor.

Candied red chilli:

1 large red chilli, deseeded and cut into fine strips. You will only use about 1/3 of the chilli

150 mL water

150 grams caster sugar

Spicy Mexican chocolate tart + The Hungry Mum

LET’S GET TO IT:

Candied red chilli:

Make a sugar syrup by combing the water and sugar in a small pan over a low heat. Stir frequently until the sugar has dissolved, then simmer for 20 minutes (stirring and scrapping the bottom) until syrup is thick and reduced.

Remove from heat then add sliced red chilli to pan. When pan and syrup are cool cover with plastic wrap and place in fridge overnight.

Dough:

In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.

Spray a 35cm x 4cm rectangular tart pan with removable base with non-stick cooking spray and press the dough all over the base and up the sides of the pan. Using the bottom of a glass helps with this.

Cover with plastic wrap and place in fridge for half an hour.

Preheat the oven to 180C.

Remove plastic wrap from tart and use a fork to prick the pastry base all over.

Bake for 20-24 minutes, until lightly golden.

Remove from oven and set aside to cool.

Ganache:

In a small saucepan place the chocolate with the cream and stir over a low heat until melted, thick and glossy – keep a close eye on it as you don’t want it to burn or boil. Allow to stand 15 minutes, then stir in the tequila, tasting as you go.

Stir to combine.

Spicy Mexican chocolate tart - The Hungry Mum

To assemble:

Remove chilli from syrup (you don’t need the syrup) and place chilli on sheet of baking paper.

When pastry base has cooled to room temperature pour in the ganache (give it a quick stir first) then decorate the top with the candied chilli.

Slice in thin wedges to serve.

Spicy Mexican chocolate tart