Este Bolo de Canela Molhado é uma verdadeira delícia para os amantes de sabores quentes e reconfortantes. A sua massa fofa é generosamente ensopada numa calda de açúcar e canela, resultando num bolo incrivelmente húmido e aromático. É a receita perfeita para um lanche de outono, servido com um chá quente, e a sua simplicidade esconde um sabor que fica na memória.

Ingredientes Calda

  • 200 g de açúcar
  • 300ml de água
  • 1 casca de limão
  • 1 pau de canela

Preparação Calda

  1. Antes de iniciar o bolo é necessário fazer a calda. Misture os 4 ingredientes em uma panelinha. Coloque em fogo baixo e quando começar a ferver conte 3 minutos e tire do fogo.
  2. Retire então o pau de canela e a casca do limão e reserve a calda.

Ingredientes Bolo

  • 200 g de açúcar
  • 200 g de farinha
  • 60 g de manteiga
  • 4 ovos
  • 1 colher de chá de fermento (coloquei uma colher rasa de sobremesa)
  • 1 colher de chá de canela em pó (coloquei uma colher rasa de sobremesa)

Preparação Bolo

  1. Pré aquecer o forno a 180 graus
  2. Untar e enfarinhar uma forma média (usei uma redonda com furo), Reservar.
  3. Em uma batedeira bater o açúcar e a manteiga até obter um creme. Adicionar 1 a 1 os ovos, batendo entre as adições deles.
  4. Em outro recipiente juntar a farinha, o fermento e a  canela. Misturar aos ingredientes anteriormente batidos até tudo estar incorporado (eu misturei na batedeira mas pode ser apenas a mão).
  5. Colocar a massa na forma e levar ao forno por uns 30 minutos.
  6. Depois do bolo pronto deixar esfriar por cerca de 30 minutos, soltá-lo da forma mas não desenformar. Fazer vários furinhos e molhar com a calda.
  7. Deixar esfriar completamente e depois desenformar e servir.

Fancy a slice of pure comfort? Here’s the English recipe for this wonderfully fragrant cake.

Cinnamon Drizzle Cake

This is a cake for those who love warm spices and wonderfully moist textures. It’s a simple, classic sponge cake, but its secret lies in the fragrant cinnamon and lemon-infused syrup that is poured over the warm cake after baking. The cake soaks up every last drop, resulting in an incredibly tender, flavourful crumb that is utterly irresistible.

The process is delightfully old-fashioned and effective. By poking holes in the warm cake and pouring the syrup over while it’s still in the tin, you ensure it becomes evenly and generously saturated. This technique transforms a simple cinnamon sponge into a truly special treat that’s perfect for a cosy afternoon with a cup of tea or coffee.

Don’t be tempted to rush the cooling and soaking process; giving the cake time to absorb the syrup fully is the key to its signature moist texture. It’s a wonderfully comforting bake that fills the kitchen with the most amazing aroma of cinnamon and citrus.

Syrup Ingredients

  • 200g caster sugar
  • 300ml water
  • 1 strip of lemon peel
  • 1 cinnamon stick

Syrup Method

  1. Before starting the cake, it’s necessary to make the syrup. Mix all 4 ingredients in a small saucepan. Place over a low heat and when it starts to boil, time it for 3 minutes, then remove from the heat.
  2. Remove the cinnamon stick and lemon peel and set the syrup aside to cool.

Cake Ingredients

  • 200g caster sugar
  • 200g plain flour
  • 60g butter, softened
  • 4 large eggs
  • 1 teaspoon of baking powder (the author used a level dessert spoon)
  • 1 teaspoon of ground cinnamon (the author used a level dessert spoon)

Cake Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Grease and flour a medium cake tin (a round tin with a hole in the middle was used), and set aside.
  3. In a stand mixer or with a hand mixer, beat the sugar and butter together until you have a light and fluffy cream. Add the eggs one at a time, beating well between each addition.
  4. In a separate bowl, combine the flour, baking powder, and cinnamon. Mix this into the butter and egg mixture until everything is just incorporated (this can be done in the mixer or by hand).
  5. Pour the batter into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.
  6. Once the cake is baked, let it cool in the tin for about 30 minutes. Run a knife around the edge to loosen it, but do not turn it out. Using a skewer, poke several holes all over the cake and pour the cooled syrup over it.
  7. Allow to cool completely in the tin before turning out to serve.

Tips:

  • Using a skewer to poke holes all over the cake is the most important step! This creates channels for the syrup to penetrate deep into the sponge.
  • Pouring cool syrup over a warm (not hot) cake is the best way to ensure it absorbs the liquid without becoming soggy.
  • For an even warmer flavour, you could add a pinch of ground nutmeg or allspice to the cake batter along with the cinnamon.
  • This cake is delicious on its own but also wonderful served with a dollop of crème fraîche or a scoop of vanilla ice cream.