I love cinnamon not only does it taste delicious but has just so many health benefits - check out a few of them here
1. Lowers blood pressure
2. Reduces the risk of heart disease by reducing bad LDL cholesterol
3. Rich in antioxidants
4. Anti-inflammatory
5. Combats bacterial and fungal infection
6. Lowers blood sugar levels
7. Prevents & Cures candida
8. Helps allergies
The list goes on but this is why I love using this spice so here is a very simple cake to make with heaps of cinnamon in it.
You can make your own almond flour by grinding whole raw almonds it still works perfectly well the colour of the cake is just a little darker but still just as tasty.
INGREDIENTS:
Topping:
40 grams walnuts chopped
2 tsp cinnamon
25 grams Sweetnz Premium or Classic Blend
Cake:
2 large eggs at room temperature
50 ml mild olive oil
1 tsp vanilla essence
220 grams sour cream (room temperature - not from the fridge)
6 drops Sweetnz Vanilla Stevia
200 grams blanched almond flour
65 grams Sweetnz Premium or Classic Blend
2 tsp baking powder
¼ tsp salt
40 grams walnuts chopped
2 tsp cinnamon
25 grams Sweetnz Premium or Classic Blend
Cake:
2 large eggs at room temperature
50 ml mild olive oil
1 tsp vanilla essence
220 grams sour cream (room temperature - not from the fridge)
6 drops Sweetnz Vanilla Stevia
200 grams blanched almond flour
65 grams Sweetnz Premium or Classic Blend
2 tsp baking powder
¼ tsp salt
METHOD:
Line an 8-inch x 8- inch tin with greased baking paper
Pre-heat oven to 160 C
Make topping by mixing cinnamon & sweetener together in a small bowl and chop walnuts and set aside.
Mix almond flour, sweetener, baking powder, salt together in a bowl and mix well to ensure baking powder is mixed properly.
In a large bowl whisk eggs, add vanilla, and vanilla stevia and sour cream and whisk thoroughly.
Add dry ingredients to wet and whisk thoroughly but do not over mix.
Pour ½ the mix into the prepared pan sprinkle with half the cinnamon mix and ½ the walnuts.
Add the remaining mixture carefully to cover this and top with remaining cinnamon/sugar mix and walnuts.
Cook in a slow oven for approximately 45-50 minutes. The top can brown quite a bit because of the cinnamon and sweetener, so it is good to put a tray or something on the shelf above for the last 10 - 15 mins as this helps to stop the cake browning too much. It will still look quite dark because of the cinnamon but leaves a lovely crisp finish to the cake.
Cut into squares and dust with Sweetnz Icing (not) Sugar if required.
Pre-heat oven to 160 C
Make topping by mixing cinnamon & sweetener together in a small bowl and chop walnuts and set aside.
Mix almond flour, sweetener, baking powder, salt together in a bowl and mix well to ensure baking powder is mixed properly.
In a large bowl whisk eggs, add vanilla, and vanilla stevia and sour cream and whisk thoroughly.
Add dry ingredients to wet and whisk thoroughly but do not over mix.
Pour ½ the mix into the prepared pan sprinkle with half the cinnamon mix and ½ the walnuts.
Add the remaining mixture carefully to cover this and top with remaining cinnamon/sugar mix and walnuts.
Cook in a slow oven for approximately 45-50 minutes. The top can brown quite a bit because of the cinnamon and sweetener, so it is good to put a tray or something on the shelf above for the last 10 - 15 mins as this helps to stop the cake browning too much. It will still look quite dark because of the cinnamon but leaves a lovely crisp finish to the cake.
Cut into squares and dust with Sweetnz Icing (not) Sugar if required.
