The last treat from the Copella Christmas collection was a rich and moist cinnamon cake. Because it has a fair amount of sugar, it’s quite crispy on the outside, which is really nice, but makes it a very sweet cake… Who’s dieting over Christmas anyway?

3 eggs
1 cup of sugar
1 cup of plain flour
1 tea spoon of baking powder
A pinch of salt
100g butter, melted
1/4 pint of single cream
1 cup of unsweetened natural apple juice (like Copella)
1 tea spoon of ground cinnamon
3 table spoons of brown sugar
A bit of lemon peel

Heat oven to 220ºC. Grease well a donut shaped baking pan and dust it with flour.

Bake it for 30 minutes or until it’s golden and a toothpick comes out clean.

While the cake is in the oven, bring to a simmer a small saucepan with the apple juice, the brown sugar, the cinnamon and lemon peel. Let it reduce on a low-heat to form a light syrup.

Once cooked, turn the cake upside down, to loosen it from the pan, but turn it back around, leaving the cake in. With a cocktail stick, pierce the cake evenly, top to bottom. Then pour the syrup carefully, making sure it’s well distributed.

Wait for half an hour before removing from the pan.
Serve with a dollop of whipped cream sprinkled with cinnamon.