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You are here: Home > Recipes > Cinnamon Cake

Cinnamon Cake

Doves Farm recipe

Our recipe

A slice of this great every day cake goes well with a cup of coffee or as a sweet treat in the packed lunch box.

Customer rating: CakeCakeCakeCakeCake 12 customer reviews


Unit of measurement


100 gButter
100 gCaster Sugar
2 Eggs
1 tspBaking Powder
2 tbspsCinnamon
125 gWhite Spelt Flour or Wholemeal Spelt Flour
½ tbspMilk
100 gGround Almonds
100 gDemerara Sugar
1 Egg
2 tbspsMilk


  1. Cream together the butter and sugar until light and fluffy.
  2. Beat in the eggs one at a time.
  3. Sieve in the baking powder and cinnamon.
  4. Mix in the spelt flour and milk.
  5. Turn the mix into an oiled 20cm/8” round baking tin and smooth the top.
  6. To make the topping put the ground almonds, demerara sugar, egg & milk into the mixing bowl and stir together.
  7. Spread the mixture over the top of the uncooked cake.
  8. Bake in a preheated oven for 30/35 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.



Temperature & cooking time:
180°C/Fan160°C/350°F/Gas 4 for 30/35 minutes

Dietary status:
Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

12 Reviews
5 stars: 11
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:


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By Mr Nick Bryan

20 Oct 2016 | 18:26 BST

Rating: CakeCakeCakeCakeCake

Considering my gaff in putting the quantity of milk for the topping (2 tablespoons) in with the cake ingredients- things turned out well.

To try to balance things up, I doubled most of the ingredients, except the sugar- though I kept the topping exactly as listed online. The cake took twice the baking time, and - needless to say - lacked sweetness.

In terms of its consequent size, it pretty well filled an 8 inch tin, and so at its peak was around 3.5 inches tall, more like the size of cake we here in our corner of England are accustomed too. The cake was fairly moist- with no signs of being underdone.

To compensate for the lack of sugar in the crumb, I used a very straightforward recipe for cinnamon buttercream, and split the cake into three layers and sandwiched layers- this worked well.

Despite the extended baking time (about 70 minutes) the topping was still very tasty. I also added into the cake mix a small amount of both ginger and mixed spice.

We will be returning to this recipe soon- possibly to take to friends. I think it might need some aesthetic attention as it might not stand out on a table amidst other more recognisable favourites. In terms of flavour, it ticks a lot of important boxes!!!

By Mrs victoria phillips

26 Mar 2016 | 13:24 GMT

Rating: CakeCakeCakeCakeCake

I made this last night but added fresh apple and some raisins and although it did take longer to cook than the stated cooking time it is absolutely amazing, especially warm - will definitely be making it again.

By Mrs Hayley Greenham

08 Mar 2016 | 13:21 GMT

Rating: CakeCakeCakeCakeCake

This cake is delicious, I followed the recipe to the letter (1 1/2 tbsp milk in the base / 2 tbsp milk for the topping) and it was amazing with some creme freiche.
I have just made it again and added a layer of chopped pears before layering on the topping. I also only added 50g ground almonds as I ran out so i added 50g oatmeal. It did take longer to cook second time round due to the pear but still delicious and so easy.
Also looks great presentation wise and it's quite a big cake.

By Ms Debi Evans

18 Oct 2015 | 16:39 BST

Rating: CakeCakeCakeCakeCake

I have just made this using DF SR white flour free from Gluten. I didn't have enough ground almonds in the cupboard so used half almonds half semolina for the topping. Lovely crust. The cake is absolutely delicious hot from the oven. I'm trying to be dairy free though suspect it wouldn't work as well with coconut oil.

By Mr David Smith

27 Sep 2015 | 21:54 BST

Rating: CakeCakeCakeCakeCake

Yum great tasting cake. First time I've cooked with spelt, nice change. Didn't have enough almonds so combined 50/50 almonds & coconut with dark muscavado. Cooked in a loaf tin which took longer. Great with creme fraiche.

By Mrs Liz Cooper

31 Mar 2015 | 20:58 BST

Rating: CakeCakeCakeCakeCake

Ive made this twice and it's so good! The second time I used dark muscavado in the base and thats turned out great too. Be careful not to overcook as it comes out a little dry but still good!

By Ms Gillian Slane

16 Feb 2015 | 21:49 GMT

Rating: CakeCakeCakeCakeEmpty Cake

Just made this tonight, though I had to use mixed spice instead of cinnamon (I was all out) and added a touch of almond extract to the main batter. It took longer to bake than the recipe stated, but this could be due to our temperamental oven!

We each had a slice warm from the oven with vanilla ice cream, and it was really lovely. The topping turns into a sort of almond macaroon - crisp on top and slightly chewy - with a gorgeous, rich, nutty spelt cake underneath.

Can't wait to have some tomorrow with a cup of tea! I used wholemeal spelt flour, and it's definitely a little lighter than a 100% wholemeal wheat flour cake would be. :)

By Mrs jane mullen

19 Jun 2011 | 09:21 BST

Rating: CakeCakeCakeCakeCake

Great cake! Had a large gathering at my house today and everyone whats the recipe. Just a bit of a puzzle how do you measure dried cinnamon in ml? I put in a very generous heaped teaspoonand it worked.

By Mr Jon Cook

13 May 2011 | 02:02 BST

Rating: CakeCakeCakeCakeCake

Couple of questions: 1)What sort of size eggs? 2)What is the water used for (not mentioned in the method), and milk is used in both topping and base. Should I just use milk for both?

Hi Jon, Thanks for your questions. The water in the recipe was in fact a mistake and milk should be used in both topping and base (1.5 tbsps for the base, 2 tbsps for the topping. Medium eggs will be fine to use. Thanks, Doves Farm

By Ms Melanie Maddox

30 Apr 2011 | 21:21 BST

Rating: CakeCakeCakeCakeCake

Really yummy cake and easy to make. My first attempt at gluten-free baking and I'm very impressed.