After mentioning yesterday my ankle pain, I was all ready to try and do a light run today. I fuelled up this morning with cereal+coconut milk+a banana:
I hadn’t had cereal+milk in ages! Missed it! Anyway, during walking around the house this morning, the ankle wasn’t feeling 100%, or even 70% sadly, so I decided it would be better to be safe than sorry, and try again tomorrow. Let’s hope it’s fully recovered by then!
Today we are having a big family get-together with my mum’s side of the family, who we only really see a couple of times a year. So today is the big present swapping time! I put myself in charge of Christmas music at our intense wrapping session:
Oh yes. Not sure if my family would agree though! If I didn’t convey it clearly enough yesterday, I love Elf!
Yay! I can’t wait to see the look of excitement on my little cousins’ faces! They get so excited about presents! Well so do I, but I don’t run around screaming “prezzie time” as they did last year!
Back to Thursday quickly! I was really in a baking mood, and in a cinnamony mood. What a surprise! So I decided to bake a cinnamon cake! (Cake based on this recipe and the buttercream based on Angela’s recipe.)
Cinnamon Cake with Spiced Buttercream
- 250g flour (I used half wholemeal spelt and half plain/all-purpose)
- 200g sugar
- 1 heaped tbsp baking powder
- 1/2 tsp baking soda/bicarbonate of soda
- 1.5 tsp cinnamon (I would recommend using more, but then I am a cinnamon addict! )
- 1 tsp salt
- 225ml buttermilk*
- 4 tablespoons oil (I used melted vegan spread)
- 2 normal or flax eggs (2 tbsp ground flax+6 tbsp warm water, whisked and left for 5 mins)
- 2 tsp vanilla extract
- 105g icing sugar
- 110g butter/vegan spread, softened
- 1 tsp vanilla extract
- 1 tsp milk (I used coconut milk)
- 0.5 tbsp cinnamon
- 0.5 tbsp mixed spice
*I made my own (vegan) buttermilk. I took 1 tablespoon vinegar (or lemon juice) and poured into a cup. I added in (soy) milk to equal 1 cup. Stir and let stand for 10 minutes, then measured out 225ml and used that.
- Make the buttermilk and flax eggs if you need. . Preheat oven to 180C / 350F. Grease/line a 9x5in loaf tin.
- Place all ingredients (except the buttercream ingredients) into large mixing bowl. Beat 3 minutes with an electric mixer. Pour into prepared loaf tin and smooth the top.
- Bake for approx 50 mins, then once ready remove cake from tin and leave to cool on a wire cooling rack.
- To make the buttercream, whip the butter with a mixer until smooth. Add about half of the icing sugar mix again until smooth. Then add in the vanilla, spices, and milk (if needed). Mix well. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the cake has fully cooled (and make sure it is, or the buttercream will melt!), spread on the icing using a wet spatula.
In my opinion, a perfectly frosted cake is highly overrated! The cake was delicious, and the frosting was soo good! Licking the frosting bowl was possibly the best bit of my Thursday! If anything, I would add more cinnamon next time to the cake, but my official tasters (my family) thought it was fine as it was. Guess it’s down to personal taste, but in my opinion, you can never have enough cinnamon!
Anyway, off now to the family Christmas get-together in London, and when I get back, I’ll hopefully have my first Christmas presents to put under my currently non-existent Christmas tree! It’s okay, we’re putting ours up tomorrow! Have you already got your tree up? If, like me, you haven’t, when is yours going up? Do you have a specific date when you put your tree up? We always put ours up on the first weekend in December, and I can’t wait!
Have a great weekend! And don’t forget the best way to spread Christmas cheer…!