Cinnamon & Honey Cake

This is the perfect blend of cinnamon and vanilla in one irresistible cake. Soft and moist, with warm cinnamon notes and delicate vanilla aroma, it becomes truly special when paired with refreshing lemon pastry cream, adding a bright citrusy touch. Perfect for afternoon tea, special occasions or any moment when you want a stylish, indulgent treat.

Pastry

• 100g vegetable fat

• 100g caster sugar

• 1 egg

• 2 tbsp honey

• 300g flour

• 1 tsp baking powder

• 2 tsp cinnamon

Sponge

• 4 eggs

• 6 tbsp caster sugar

• 6 tbsp vegetable oil

• 6 tbsp flour

• 1/2 tsp baking powder

Pastry Cream

• 400ml of milk

• 60g cornflour

• 80g sugar + 1 tsp vanilla sugar

• 150g butter, softened

• juice of 1 lemon

Method

1. Firstly, mix the vegetable fat and sugar with a mixer, adding the egg and honey. Add a spoonful of flour and continue mixing until a dough forms. Sift the baking powder and cinnamon into the remaining flour and knead into the dough - add a tablespoon or two of milk if needed to make the dough smoother.

2. Preheat the oven to 200°C / 180°C fan / Gas Mark 6. Divide the dough into two equal parts and roll them out. Using two separate baking trays, place the pastries onto baking paper (22cm x 35cm) and bake for around 6 minutes. The pastry will be ready as soon as they begin to colour on the sides.

3. To make the sponge, start by whisking the eggs for a few minutes. Slowly add the sugar, one tablespoon at a time, and continue whisking until completely dissolved. Add the oil, flour, and baking powder. Bake in a baking tray lined with baking paper (22cm x 35cm) for around 12 minutes.

4. In the meantime, start preparing the cream by mixing the cornflour in 100ml of milk. Put the rest of the milk (300ml), with the sugar and vanilla, in a saucepan and bring to a boil. Whisk in the cornflour and cook over low heat until it starts to thicken, then take it off the heat.

5. Completely cover the pastry cream with cling film while it's cooling to ensure it doesn't form a milk skin. Once it has cooled, mix in the butter and lemon juice.

6. Place one pastry on a serving tray and coat with half of the cream. Top with the sponge and coat with the other half of the cream, then place the second pastry on top. The cake is best when left for a day or two. Before serving, cover with a chocolate ganache (optional).

If you try this recipe, I’d love to see your version!

Tag @smikiscorner on Instagram.

Cimet Pita

Ovo je savršena kombinacija cimeta i vanile u jednom kolaču koji će osvojiti sva čula. Mekan i sočan, sa toplim začinskim notama cimeta i nežnim aromama vanile, kolač je još posebniji uz osvežavajući krem od limuna koji mu daje laganu citrusnu notu. Idealno za popodnevni čaj, posebne prilike ili trenutke kada želite da se zasladite sa stilom.

Kore

• 100g masti

• 100g šećera

• 1 jaje

• 2 kašike meda

• 300g brašna

• 1 kašičica prašaka za pecivo

• 2 kašičice cimeta

  
  

Biskvit

• 4 jaja

• 6 kašika šećera

• 6 kašika ulja

• 6 kašika brašna

• 1/2 kašičice praška za pecivo

  
  

Fil

• 400 ml mleka

• 80g šećera + 1 vrećica vanilin šećera

• 60g gustina

• 150g omekšalog maslaca

• sok 1-og limuna

Stara požutela tekica

Priprema

1. Zamesiti tjesto mast i šećer dobro izraditi mikserom, dodati jaje i kašiku brašna, izmutiti tome dodati med i zamesiti tjesto sa ostatkom brašna u kojem je prosijan prašak za pecivo i cimet. Po potrebi dodati kašiku-dve mleka da bi se tjesto fino zamesilo (to zavisi i od veličine jajeta, možda vam nije potrebno mleko).

2. Tjesto podeliti na dva jednaka dela, razvaljati, peći na papiru za pecenje promera 22cm x 35cm, na 180°C / oko 6 minuta. Kore treba da ostanu svetle, čim počnu rumeniti sa strana, gotove su.

3. Za biskvit mutiti cela jaja nekoliko minuta, dodavati šećer kašiku po kašiku, te mutiti dok se sav šećer istopi. Dodati ulje te lagano umešati brašno s praškom za pecivo. Peći u tepsiji 22cm x 35cm (obloženoj papirom za pečenje) oko 12 minuta.

4. U medjuvremenu pripremiti fil, odvojiti 100ml mleka u njemu razmutiti gustin. Prostalo zakuvati sa šećerom i vanilom, ukuvati gustin. Kuvati na laganoj vatri dok se zgusne, prekriti s folijom i ostaviti da se ohladi. U ohlađenu kremu umutiti izrađen maslac.

5. Pripremljen fil podeliti na dva dela, na tacnu staviti jednu koru, premazati polovinom fila, staviti biskvit, premazati drugom polovinom fila, staviti drugu koru. Pita je najbolja kad odstoji dan-dva. Po želji staviti čokoladnu glazuru, poslužiti!

Ako isprobate ovaj recept, volela bih videti vašu verziju!

Tagujete @smikiscorner na Instagramu.