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Chocolate cinnamon cake with damson cream filling
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225 g organic butter
225 g organic golden caster sugar
4 Duchy Originals From Waitrose Organic British Free Range Medium Eggs
175 g organic self raising flour
1 tsp baking powder
50 g Green & Black’s Organic Cocoa Powder
1 tsp ground cinnamon
½ x 265g jar Duchy Originals From Waitrose Organic Damson Preserve
150ml double cream, whipped
Extra cocoa for dusting
Have all the ingredients for the cake at warm, room tempreature to make it easy to mix quickly.
Utterly delicious with a tawny port, which is light enough not to overpower the subtle combination of flavours and brings a smooth, round and nutty mouthful. Try Sanderman Imperial Tawny Port.
Typical values per serving:
This recipe was first published in September 2010.