Cinnamon Cream Oysters Or Fingers

These are divine little pockets of cinnamon sponge happiness.

30 mins
Prep Time
Cinnamon Cream Oysters Or Fingers



  • 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. 

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Glynis Corson

Subbed with 60g Edmonds Gluten Free Flour- Perfect!

Pat Taka

I love them