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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 8 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

8 Reviews
5 stars: 7
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:


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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.

By Dr Ella Johns

03 Jan 2011 | 16:47 GMT

Rating: CakeCakeCakeCakeCake

Very quick and easy. Didn't last long either!

I didn't have any almonds to hand so I made the topping as a traditional "crumble"(50g butter/50g flour (I used the wholemeal spelt) rubbed together) mixed with the demerara. This worked well but next time I will be trying with the almonds.

I served this straight from the oven with left over brandy single cream (from Xmas) and there was barely a crumb left.

Another five star recipe from Doves Farm.

By Dr Linda Watson

12 Mar 2010 | 13:34 GMT

Rating: CakeCakeCakeCakeCake

Delicious and very easy to make. Made it as a traybake with wholemeal spelt flour.