Cinnamon Cake

Ingredients

• 70 g butter
• 70 g sugar
• 125 ml milk (1.5 % fat)
• 50 g spelt whole‑grain flour
• 30 g Ground Almonds
• 0.5 tsp cinnamon powder
• Salt
• 4 eggs
• 1 Egg white

Instructions

1. 1.

   Grease eight oven‑proof ramekins with 10 g butter and dust with 20 g sugar.

2. 2.

   Heat milk with remaining butter in a pot until boiling, then remove from heat and add flour, almonds, cinnamon and a pinch of salt. Return to the stove and stir until the mixture separates from the pot sides. Remove from heat and quickly whisk in one egg. Transfer to a bowl.

3. 3.

   Separate the remaining eggs; beat three yolks vigorously into the milk mixture (use remaining yolk elsewhere).

4. 4.

   Whisk egg whites with remaining sugar and a pinch of salt until very stiff. Fold 1/3 of the meringue into the milk mixture with a whisk, then gently fold in the rest with a spoon.

5. 5.

   Fill a deep baking tray with enough water so that the ramekins sit at one‑third height. Place in the oven.

6. 6.

   Distribute batter into ramekins and bake in a preheated water bath at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.