When completely cool, mix the icing sugar with enough liquid to make a runny icing.Leave the cake to cool for ten minutes before removing from the tin.Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.Give everything a quick mix on a low speed for about 10 seconds.Repeat this until everything is combined. Sift in a third of the flour mix followed by half the yoghurt.Pour the yoghurt into a jug, and add the Fireball, apple sauce, and vanilla extract.In a separate bowl, measure out the flour, bicarbonate of soda, salt and cinnamon.Add the eggs one at a time, beating well after each addition.Cream the butter and sugar until pale and fluffy.Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.250ml Apple and Mango yoghurt - I used Onken.That was the one! Spicy and warm, this cake made my house smell like Christmas in September, and reminded me of those little cinnamon flavoured 'Atomic Fireballs' we used to get at school.Īlthough I took a sensible picture of the cake for most normal folk, I actually delivered it with a cheeky little dinosaur on top. Whilst perusing the spirits aisle, I remembered about the wonder that is Fireball cinnamon and whisky infused liquor. I had no idea what to make for her, so I wandered round Tesco like a goon, searching for inspiration. Granted, I did initially tell her it that it was a head in a box, but that was just to throw her off the scent a bit. This one was for my lovely tattooist, Rebecca. I really like surprising people with a cake.
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