Wednesday 22 January 2014

Cinnamon Cake with Chocolate Orange Icing

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Last week, I decided to bake a Cinnamon Cake. I love cinnamon in anything but had never really had it in a cake before. The icing for the cake was a bit more of a challenge though. First, I tried to make a Brown Sugar Buttercream. It ended in disaster - don't ask! Then, I decided to make a traditional chocolate buttercream with the addition of orange zest. I'm kind of addicted to anything chocolate orange.
And, then there was the little problem of me not being too good of a cake decorator - but I managed it - just about! So, after all that, was it worth it? Yes, absolutely - it tasted amazing. All the flavours complimented each other and it was a winner all round!
P.S. This sponge recipe is my standard recipe for any sponge. If you want a plain cake, just leave out the cinnamon and use white sugar instead of brown. It would still taste just as good.

A Simple List of Ingredients:

For the Sponge:

1. Butter
2. Brown Sugar
3. Self-Raising Flour
4. Baking Powder
5. Ground Cinnamon
6. Eggs

For the Icing:

1. Butter
2. Milk Chocolate
3. An Orange
4. Icing Sugar

Bismillah, let's begin!

First, as always, preheat the oven to Gas Mark 4.

Take two sandwich cake tins. These measured 7 inch wide and 1 inch deep. I bought mine from here.

Grease and line both tins, and set aside. 

In a bowl, place 8 ounces (226 grams) of Self-Raising Flour and 1/2 teaspoon of Baking Powder.

2 teaspoons of Ground Cinnamon

Next, the brown sugar. This is the type I like to use.

Add 6 ounces (170 grams) Brown Sugar.

6 ounces (170 grams) Butter .. or margarine, if you want.

3 Eggs

Using an electric mixer, beat well for about 2 minutes until creamy.

Divide the mixture equally between both tins.

My favourite Instagram post from this recipe.

Bake in a preheated oven at Gas Mark 4 for 30 minutes.

Turn the cakes out onto wire racks ..

.. to cool completely!

Next, the buttercream! Zest an entire orange.

Slice the zest until fine.

In the bowl of a standing mixer (or by hand), place 4 ounces (113 grams) of Softened Butter.

8 ounces (226 grams) of Icing Sugar

Beat until well combined and creamy.

Add the chopped orange zest.

And the chocolate! You can use an orange flavoured chocolate like I did here but on this occasion, I melted 4 ounces (113 grams) of Milk Chocolate in the microwave.

Allow the chocolate to cool slightly before adding to the icing.

Beat well, and then add a few drops of milk to get it to a creamy consistency.

Like this!

To assemble, you know the drill. Take one sponge ..

.. put on a few spoons of the icing ..

.. spread out ..

.. and place the second sponge on top.

Place more icing on top.

And spread it out. At first, I was going to leave the cake like this but I had extra icing left over plus it looked a little plain ..

So, I spread it all over the sides. Not my neatest work ever though!

And, decorated it with grated chocolate!

Slice in and serve! Never mind how the cake looked, it tasted awesome! The cinnamon sponge contrasted well with the sweet chocolatey cream, and the hints of orange zest worked well too! Success!

Cinnamon Cake with Chocolate Orange Icing


For the Sponge
·     8 ounces (226 grams) Self-Raising Flour
·     2 teaspoons Ground Cinnamon
·     6 ounces (170 grams) Brown Sugar
·     6 ounces (170 grams) Butter, softened
·     3 Eggs
·     ½ teaspoon Baking Powder

For the Icing
·     4 ounces (113 grams) Butter, softened
·     8 ounces (226 grams) Icing Sugar
·     Zest of 1 Orange, finely chopped
·     4 ounces (113 grams) Milk Chocolate, melted
·     Milk, if needed


1.          Preheat the oven to Gas Mark 4. Grease and line two sandwich cake tins.

2.          For the sponge, place all the ingredients into a bowl, and beat with an electric mixer for 2 minutes until well combined.

3.          Divide between the tins, and bake for 30 minutes. Remove from the tins and cool completely.

4.          For the icing, beat the butter and icing sugar together until creamy. Add the orange zest and melted chocolate, and mix well. Add milk, if needed.

5.          Sandwich the cakes together with the icing, and spread on to the sides if you want as well. Decorate with grated chocolate, and serve!

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