I had a conversation with writing friends a little while ago about cinnamon, they think it’s a most delicious addition to many things, I just think it’s horrid! This is what we wrote:
J: We need cinnamon!
D: Add cinnamon! It’s the answer to everything!! Stock up, everyone!!
L: D, J? Cinnamon ????? Dust of the Devil, ground in Satan’s odious mill… ugghhh… there should be a directive against it!!! Cinnamon??? Really???
J: hmmm…next month’s writing theme, perhaps?
L: I shall wear a surgical mask in case anyone brings any! Now nutmeg, that’s a completely different matter!
D: But it lends itself so naturally to apple cake, porridge, ice cream, cappuccino … so warming and aromatic! The base of perfumes and joss sticks! And the health giving properties are astounding!! It could potentially save the world!!! (And easily digested and tolerated – unlike nutmeg which can be allergenic) Bringing my surgical mask ~ for the nutmeg!! Haha!
L: No, no it doesn’t, it desecrates apple pies which should have cloves, and apple-cakes with cinnamon smells like jumble sales… cinnamon ice-cream… that really is a spice too far! let’s agree to differ and settle for allspice… is that ok? Not mixed spice, but allspice!!
D: Of course! Not just differing but complementing! Actually, I like the aroma of nutmeg in small doses but it can make me sneeze. It’s a stimulant and banned in addiction treatment centres! My Nanna used to make aromatic custard tarts with nutmeg, I can smell them now mmm! I once had an allergic wheezy reaction after a massage with nutmeg oil base and have been wary ever since, even in mixed spice. But I love spices ~ cloves, ginger, aniseed .… I agree, cinnamon is strong and can overpower – I’ve built up tolerance, gradually! Can’t live without it now and have a liberal sprinkling on porridge and banana each morning! I love vanilla with apple with just a hint of cinnamon… cloves would work very well, too!!
L: … now you’re talking, custard tarts and nutmeg, rice pudding and nutmeg, mashed potato and nutmeg…
Maybe I should make these for my dear friends, an old recipe from Modern Practical Cookery:
Cornish cinnamon cakes
- 3 oz butter
- 9 oz flour
- 1¼ tsp baking powder
- 1 tsp ground cinnamon
- ¼ lb castor sugar
- 1 tbsp golden syrup
- 1 egg, beaten
- whole blanched almonds
- cream the butter and sugar together
- add the syrup and beat well
- sift in the flour, baking powder and cinnamon together
- add the egg and as much milk as needed to make a smooth batter
- place a whole almond in the bottom of buttered patty-tins or silicone/paper bun cases
- fill the tins/bun cases three-quarters full
- bake the cakes in a quick oven for about 2 mins until they are firm and crisp
A ‘quick oven by the way is 400-425° F, 200-225° C, gas mark 6-7.
My fetured image is of roof tops in Launceston, Cornwall