Monday, April 19, 2010
HEALTHY CINNAMON !!
I recently heard on the radio that cinnamon (and turmeric) are the new super foods - at last a super food I love!! (Actually that's not really true, I'm very fond of blueberry muffins:-}}) This cake is all about the cinnamon, so I'm thinking health food (!)
I was invited to my sister's friend's house - actually I angled for an invite, the reasons for this (rare, I hope) lack of manners: firstly I'm very fond of F. and think she's just the best craic, and secondly her house is soon to be on T.V. on a "interior designer does up your house" type programme. I had vicariously lived through the "will we be picked, won't we be picked" stage and then the ups and downs of having a T.V. crew in your home, along with the painters, decorators and carpenters (low stress stuff, I don't think), AND continue to live family life at the same time - and I was really looking forward to seeing the results.
Anyway the house was FANTASTIC, a beautiful, practical family home, but with extra - extra welcoming, extra practical, extra coordinated, extra elegant and extra gorgeous. Can't wait until the programme is aired.
I wanted to bring something nice along when I visited, and decided on this cinnamon cake, I knew it was quick and easy, which was important as I had to make it before breakfast.
1 1/2 cups flour
1 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon (scant)
1/3 cup vegetable shortening*
1/4 tsp salt
1/2 cup milk
1 egg beaten
Preheat oven to 180 C.
Prepare a 20x20cm tin (normal brownie size)
Mix the flour, sugar, baking powder, shortening, cinnamon and salt and leave to rest (overnight is fine, or however long suits).
After resting (or not) add the milk and egg.
Pour mixture into prepared tin and then cover with:
1/4 cup butter - softened
1/2 cup sugar
3/4 tsp cinnamon
Combine and then spread/sprinkle/spoon over the top.
Bake for 30 - 35 minutes - until golden and a skewer comes out clean.
*Just a quick note on the shortening - it is an ingredient that I have avoided through the years - it just seems a bit yuuk (great vocabulary!!) But I took advice from people who know alot more than I do and was promised that it is essential for perfect pastry, and they are probably right. Anyway the pastry has acclimatised me to shortening and so I used it in this recipe with barely a quiver (!) and it tasted really good. The girls were full of praise, and F told my sister that she finished it off within 2 days (has to be a good sign!)