Spanish Cinnamon Cake

About Spanish Cinnamon Cake

Ingredients

• Refined flour (maida) 1½ cups
• Cinnamon powder 1½ tsps
• Egg 1
• Buttermilk 1 cup
• Melted butter 5 tbsps
• Baking soda ½ tsp
• Baking powder 1½ tsps
• Salt ¼ tsp
• Sugar ½ cup

How to Make Spanish Cinnamon Cake (Stepwise Photos)

Method

1. Preheat oven to 200º C.
2. Take egg, buttermilk, and melted butter in a mixing bowl it and beat well.
3. Take flour, baking soda, baking powder, salt, sugar and cinnamon powder in another bowl and mix well.
4. Pour the egg mixture into the flour mixture and mix with a whisk till all the ingredients blend well and become a smooth creamy mixture.
5. Pour the batter into a buttered cake tin and spread evenly. Keep the tin in the preheated oven and bake for 20 minutes.
6. Take the tin out, cool down to room temperature, demould, cut into slices and serve.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps