Cinnamon Sugee Cake

Bake a golden-brown Cinnamon Sugee cake with our finest McCormick Ground Cinnamon. A perfect blend of warm cinnamon and buttery base creates an enticing aroma and delightful flavors.

  • 60min

    prep time

  • 60min

    cook time

  • 12



1 Large EggServings
  • 10 whole or 200g Egg Yolks
  • 3 or 100g Egg Whites
  • 1 cup / 200g Castor Sugar
  • 1 cup / 160g Semolina Flour
  • 1 cups / 300g Unsalted Butter
  • 1 cup / 100g Almond Flour, toasted
  • 1/2 tsp / 2g Baking Powder
  • 1 tbsp / 8g, McCormick® Cinnamon, Ground
  • 2 tbsp / 30g Brandy (Optional)
  • 1/2 cup/ 70g All Purpose Flour
  • 1/4 tsp / Pinch of Salt
  • As Needed Raw Almond Flakes

Nutrition information (per serving)


  • Cream butter, egg yolks and McCormick Ground Cinnamon until light and aerated.

  • Gently fold in Semolina flour and Brandy (Optional) and set aside covered to hydrate for 30 minutes.

  • Whisk egg white, sugar and salt until stiff peaks set aside.

  • Mix almond flour, all purpose flour, baking powder and salt well, ensuring no lumps.

  • Gently fold in the meringue and almond flour mixture, alternating them until all the ingredients are homogenously mixed.

  • Pour into an 8” cake tin, sprinkle almond flakes and bake in a 165oC pre-heated oven for about 50 minutes or until a toothpick test comes out clean.

  • Fully cool before removing to slice.

  • Best eaten at room temperature.