Almond cinnamon cake with Irish cream by Benjamina Ebuehi

If the thought of layering cakes and piping buttercream scares you a little, then opt for a bundt. The intricate tins do all the decorating work for you, so all you need to do is add a little dusting of icing sugar and you have a stunning showstopper.

Serves 10-12
unsalted butter 175g, softened, plus extra for greasing the tin
plain flour 225g, plus extra for dusting the tin
whole milk 110ml
cinnamon 3 sticks
ground almonds 60g
baking powder 2 tsp
salt ¼ tsp
ground cinnamon ½ tsp
caster sugar 225g
almond extract ¼ tsp
eggs 3, medium
double cream 300ml
Irish cream 50ml
icing sugar for dusting

Preheat the oven to 160C fan/gas mark 4. Grease the insides of a large bundt tin (about 2 litres) and dust lightly with flour, making sure to get into every crevice.

Gently heat the milk and cinnamon sticks in a small saucepan until just before boiling. Remove from the heat, cover and let the milk steep and cool for an hour. Once cool, strain out the cinnamon and set aside.

In a small bowl, sift together the flour, ground almonds, baking powder, salt and ground cinnamon. Set aside. Beat the butter, sugar and almond extract together for 3-5 minutes until very pale and creamy. Add in the eggs one at a time, beating well after each addition. Add in half of the flour mixture and stir until combined. Mix in the cinnamon milk followed by the remaining flour and stir until smooth.

Pour the batter into the bundt tin and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes before turning it upside down to release the cake.

Whip the double cream with the Irish cream until you have thick soft peaks. Dust the cooled cake lightly with icing sugar and serve each slice with a dollop of cream.