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Cinnamon Cream Oysters Or Fingers


These are divine little pockets of cinnamon sponge happiness.

Prep Time: 30 mins


2 eggs

1/4 cup caster sugar

2 tsp golden syrup

60g Edmonds standard flour

1 tsp Edmonds baking powder

1/2 tsp Edmonds baking soda

1 tsp cinnamon

1/2 tsp ground ginger


whipped cream


1. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. 

2. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater.  

3. Add the golden syrup and keep beating for another 5 minutes. 

4. Sift together the dry ingredients fold them gently into the egg mixture. 

5. Spoon the mixture into the prepared tins and bake for 8-10 minutes. The surface should spring back when you touch it lightly with your finger. 

6. Leave for a couple of minutes until the mixture shrinks away from the tins a little. Turn out carefully loosening them with a round-bladed knife if necessary.

7. When cold cut a slit into the side of each cake with a small serrated knife and spoon or pipe in some whipped cream. Dust with icing sugar.  


Penny Ramsdale

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