Cinnamon Chocolate Almond Cake

Cinnamon Chocolate Almond Cake

Cinnamon, Chocolate Almond Cake, For Myrtle

I don't know who Myrtle is, however I have a wonderfully battered copy of 'Modern Cookery, Illustrated'  from 1938 by Lydia Chatterton and in the front page of the book is this tremendous acerbic inscription:

"To Myrtle

With best wishes.
I hope that when you do eventually set up house keeping that this book may prove useful."

So, I offer up my simple, yet rather indulgent version of Chatteron's Cinnamon Butter Cake for Myrtle, she deserves it.  This cake can also be made as a flourless chocolate almond cake, by using all almond meal, the texture is a little more dense, but just as delicious.


Cinnamon Chocolate Almond Cake1 cup self raising flour

1 teaspoon cinnamon

¼ cup caster sugar

4 tablespoons of butter

1 egg

100 grams good dark chocolate

1 cup almondmeal

1 teaspoon vanilla essence or Almond liqueur


Pre-heat oven to 175°C.

With an electric mixer, beat the butter and sugar until light and fluffy, then add the egg and beat until pale.  Add the cinnamon and vanilla.

Melt the chocolate (double boiler, microwave – however you prefer) and combine with the butter and egg mixture.

Fold in the flour and almondmeal and combine well.  Pour the batter into 2 greased and floured sandwich cake tins, or one large tin.

Bake in a moderately hot oven until a skewer can be remove cleanly.

Once the cakes are completely cooled, Top with a thick chocolate ganache. Warm 3ooml double cream and pour over 300 grams dark chocolate. Combine until thick and glossy and simply pour over the cooled cake. As the ganache cools, run a pastry cutter (or knife) over the surface of the cake. Dust with icing sugar mixed with a little cinnamon and serve. 

For added indulgence divide you cake into two, whip 300mls of double cream with a teaspoon of vanilla essence, a teaspoon of icing sugar and half a teaspoon of cinnamon.  Sandwich the cakes together and dust with 1 tablespoon of icing sugar mixed with 1 teaspoon on cinnamon and 1 teaspoon of very good cocoa powder. 

If you prefer a simpler finish:  In a hot oven toast 100 grams of flaked almonds dusted in icing sugar and a little cinnamon until the sugar caramelises – scatter on top of the cake while still hot.