Cake & Cookie Recipes > Cinnamon and Sunflower Squares
1 and 1/4 cups caster/superfine sugar
3 eggs, beaten
2 cups self raising flour
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
2/3 cup soured cream
3 1/2 oz sunflower seeds
(see measure conversions for more information)
- Gradually add the beaten eggs to the mixture, beating well.
- Sieve together the self raising flour, baking soda and ground cinnamon.
- Fold the flour mixture gently into the creamed mixture using a metal spoon.
- Fold in the soured cream.
- Add the sunflower seeds.
- Mix gently until all the ingredients are combined.
- Spoon the mixture into a well-greased 9 inch cake tin lined with greaseproof paper.
- Bake in a preheated oven 180 degrees Centigrade for 45 minutes.
- The cake should be firm to the touch.
- Allow to cool for a few minutes in the tin
- Turn out onto a wire rack to cool.
- Slice into 12 squares.
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How to make cinnamon and sunflower squares:
Rich, light squares of cinnamon flavoured cake with the added crunch of sunflower seeds.
Ingredients
1 cup butter softened1 and 1/4 cups caster/superfine sugar
3 eggs, beaten
2 cups self raising flour
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
2/3 cup soured cream
3 1/2 oz sunflower seeds
(see measure conversions for more information)
Method
- Cream together the butter and caster sugar.- Gradually add the beaten eggs to the mixture, beating well.
- Sieve together the self raising flour, baking soda and ground cinnamon.
- Fold the flour mixture gently into the creamed mixture using a metal spoon.
- Fold in the soured cream.
- Add the sunflower seeds.
- Mix gently until all the ingredients are combined.
- Spoon the mixture into a well-greased 9 inch cake tin lined with greaseproof paper.
- Bake in a preheated oven 180 degrees Centigrade for 45 minutes.
- The cake should be firm to the touch.
- Allow to cool for a few minutes in the tin
- Turn out onto a wire rack to cool.
- Slice into 12 squares.
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If you have a question or comment relevant to this page, then please post it below.
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