cinnamon cake


Almond flour is my new mantra. I discovered its taste and consistency recently in the bakery, and now it's everywhere on my menu. We love it. I used to bake almond cookies, so this time I decided to use fruit for a change. I remembered the apple pie with cinnamon from Clea... how about a personal touch? The recipe couldn't be simpler: organic wheat flour, if possible, raw sugar and virgin plum oil is all you need. I chose virgin plum oil and its almond-like flavor to add a plus. I've also incorporated a lot of apples, because that's really what I like most in cakes.


170 grams wheat flour (T65 type)
1 teaspoon yeast
90 grams raw sugar
2 eggs
100 ml milk
80 grams white almond paste
40 ml virgin plum seed oil
3 apples
Cinnamon and raw sugar for sprinkling the cake

Preheat the oven to 180° (Th 6). Mix flour, yeast and sugar in a bakery bowl
Add the eggs and mix again.
Add plum seed oil, milk and almond flour.
Pour this mixture into a baking pan. Peel the apples and cut them into slices. Put them into the dough.
Bake in oven for 30-35 minutes (or less).

After 20 minutes of baking, sprinkle the cake with raw sugar and cinnamon.

Serve warm

The dough envelops the apple pieces and plum seed oil gives it a delicious almond flavour. A real pleasure... Next time I try it with olive oil. Plum seed oil is wonderful in the bakery and brings a subtle flavour into it.