Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8-inch cake or 9 small servings
- 4 eggs
- 1/2 cup granulated sugar
- 3/4 cup flour
- 1 tsp baking powder
- 1 tsp ground cinnamon for decoration
- 1/3 cup granulated sugar
- 8 oz. water
- 1.5 Tbsp honey
- 1 1/2 oz. brandy or rum
- 1 cinnamon stick
- peel from 1/2 lemon
Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
Separate the yolks from the egg whites. Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
Fold in the baking powder and flour gradually, a bit at a time.
Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon. Serve with coffee or tea.