Thursday, January 9, 2014

Cinnamon Butternut Snap Ripple Cake

Just over 2 weeks ago my Mum and Dad made their much anticipated, and first ever, Chocolate Ripple Cake. Last night for dessert they followed it up with the sequel which was actually, in my opinion, better than the original.

Now I know it is not exactly a light dessert, but to me, something about the good old ripple cake screams summer and BBQ's and sunshine.

And if you are a fan of the original version you seriously need to try this one which uses cinnamon cream and Butternut Snap Biscuits, trust me when I say it is summer on a plate. The sweetness of the biscuits is balanced out beautifully by the cream and the cinnamon is an unusual touch but it just brings the whole thing together.

Now if for some unknown reason you find yourself with some of the cinnamon cream leftover.....hide it in the back of the fridge until the house is empty and then eat it, EAT IT ALL with a big spoon and an even bigger grin on your face. But let's be honest, this stuff is so more-ish you will have probably licked the bowl (and the biscuits) clean before you even finish putting the cake together.

Cinnamon Butternut Ripple Cake - Serves 6-8

600ml thickened cream
1.5 tspns vanilla essence
1 tspn ground cinnamon, plus 2 tspns extra
3 tspns caster sugar, plus 2 tspns extra
1 pkt Arnotts Butternut Snap Biscuits

Place the cream, vanilla, cinnamon and sugar in a bowl. Beat until the mixture is thick.

Take your serving plate and spread 1-2 tbspns of the cream mixture in a log shape.

Use half of the remaining cream to sandwich the biscuits together and stand upright on the tray to form a log shape.

Spread the remaining cream mixture over the entire surface of the cake. If desired, combine remaining cinnamon and sugar and scatter over the log .Refrigerate for at least 6 hours or overnight.

Cut on an angle to serve.


Mrs B xx

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