Romantik Blog

Cinnamon cake

Cinnamon cake

A super moist homemade cinnamon cake with ground almonds and hazelnuts. 

A delicious recipe to try from chef Sergio Salanitri from the Romantik Hotel Metropol in St. Gallen.


  • 200g ground almonds
  • 100g ground hazelnut
  • 1/2 tsp baking powder
  • 150g sugar
  • 1 1/2 tbsp. cinnamon powder
  • 2 eggs
  • 1.5 dl cream
  • 1 dl milk
  • 1x cake tin round
  • 40g raspberry jam


  1. 1.
    Lay out the cake batter in a cake tin (32cm) and prick with a fork.
  2. 2.
    Spread the jam evenly over the dough.
  3. 3.
    Mix all the ingredients in a bowl and pour onto the prepared cake batter.
  4. 4.
    Spread the mixture evenly.
  5. 5.
    Bake the cake in a convection oven at 175°C for 40-45 min.

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