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Gila’s Cinnamon Roll Cake


Occasionally I wake up in the mood for a different breakfast, something a little more indulgent than my usual fish paste on low-GI bread. I know that breakfast is the most important meal of the day, but fat-free, sugar-free, taste-free granola that requires a high-pressure hose to ensure that my teeth are grain-free before my next meeting doesn’t work for me on a daily basis. No, I want something that tastes amazing, that I can enjoy with a cup of tea, and that keeps me feeling full until dinnertime. And something that doesn’t need an entire roll of floss to make me cross!   Well, I’ve found it: it’s Gila’s Cinnamon Roll Cake, which her husband, Mendy, says works even better when it is made gluten-free! This recipe isn’t, but you can substitute cake flour with gluten-free cake mix if you like. A good time to have it is normally on a Friday morning. That way I know it will last me until Shabbos dinner. Ooooh boy, is this good, and if there’s any left over, serve it for breakfast on Shabbos.


Prepare Gila’s Cinnamon Roll Cake

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 20×30-centimeter (seven-by-11-inch) baking tin.
2. Place the three cups of flour, salt, sugar, baking powder, milk, eggs, and vanilla extract in the bowl of a mixer and mix. Once well combined, add the melted butter and pour into the prepared baking tin.
3. To make the topping, cream the butter, sugar, flour and cinnamon in a bowl until well combined. Drop evenly over the batter in the baking tin, then use a knife to marble through the cake batter. Bake for 35–40 minutes, or until a toothpick inserted into the middle comes out nearly clean.
4. For the glaze, mix the icing sugar, milk and vanilla together with a whisk in a medium-size bowl. Drizzle evenly over the still-warm cake and serve warm or at room temperature.


Photography by Michael Smith