Autumnal cinnamon cake 
Servers 8-10 
 
Ingredients: 
125g golden caster sugar 
125g self raising flour  
125g unsalted softened butter, plus extra for greasing 
3 medium eggs 
2 tbsp milk  
2 tsp vanilla extract  
2 tsp ground cinnamon 
1 tsp baking powder 
 
For the buttercream icing:  
250g unsalted butter, softened to room temperature 
500g golden icing sugar  
2 tsp vanilla extract  
A couple of drops of milk if needed  

Edible flowers and autumnal berries to decorate (optional)  
 

Method: 
1. Preheat the oven to 180C Butter and line a 23cm cake tin with baking parchment.  
2. Cream the butter and caster sugar together until light and fluffy.  
3. Sift the flour, cinnamon and baking powder and beat into the mixture. 
4. Add the eggs one at a time followed by the milk and vanilla essence. Beat for 3 mins until thoroughly combined and the batter is smooth and glossy.  
5. Pour the mixture into the prepared cake tin and bake for 25 -30 minutes or until golden and a skewer inserted into the middle comes out clean.  
6. Allow to cool in the tin for a few minutes before tuning out onto a wire rack to cool completely.  
7. To make the buttercream icing, add the butter and sift the icing sugar into a large bowl and cream together.  
8. Add the vanilla extract and mix well to thoroughly combine. Beat until the mixture is smooth and creamy (add a couple of drops of milk if needed) 
9. Place the one half of the sponge on a cake stand, spread a third of the buttercream on the sponge and sandwich together with the other half. Use the remaining buttercream to ice the top and sides of the cake. 
10. Decorate with the autumnal edible flowers and berries (if using) 
 
 

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