Mini cinnamon wreath recipe

A sweet new twist on a loved traditional recipe for your festive table
Cath Muscat
(makes) 6



Cinnamon sugar



Preheat oven to 180°C. Grease a 6-hole (1/2 cup capacity) silicon mould with oil spray. Place butter, sugar and vanilla in the small bowl of an electric mixer and beat until pale and creamy. Add egg and beat until just combined.


Sift flower and spices over the top of butter mixture. Add ground almonds and buttermilk and stir until combined. Spoon into moulds. Place mould on an oven tray. Bake for about 25 minutes or until golden and firm to touch.


Meanwhile, to make cinnamon sugar, combine sugar and cinnamon in a small bowl.


Allow cakes to cool for 10 minutes. Carefully remove bundts from moulds and roll in cinnamon sugar until evenly coated. Place on a wire rack to cool. Trim bundt tops so they sit flat.


To make the icing, sift icing sugar into a bowl, add enough water to make a thick icing and stir until smooth. Spoon icing on top of each cake. Allow to set. Garnish with pomegranate and flowers. Serve.

Related stories