Algerian Vanilla and Cinnamon Cake

Ingredients

• 100 ml Vegetable oil (table oil) (Approximate measure of one creator's scoop)
• 80 g Powdered sugar (Use half a scoop; if using granulated sugar, use 120 g (3/4 of a scoop))
• 350 g All-purpose flour (mixed white/whole wheat) (Three scoops; adjust the last scoop according to the flour's absorption)
• 1 pinch Salt (Optional, adds a slight contrast)
• 1 teaspoon Vanilla sugar (Optional, provides vanilla flavor)
• 1 teaspoon Baking powder
• 1 pinch Ground cinnamon (For final decoration)

Instructions

1. Sift the sugars and flour

   In the large bowl, sift the powdered sugar then add the first scoop of all-purpose flour. Lightly mix by hand.

   Time: PT5M

2. Incorporate the oil

   Pour the vegetable oil scoop into the bowl and mix until a homogeneous dough forms. You can use your hands or a whisk.

   Time: PT5M

3. Dough rest

   Cover the bowl with plastic wrap and let rest 15 minutes at room temperature.

   Time: PT15M

4. Add the remaining dry ingredients

   Fold in the second scoop of flour, the salt, vanilla sugar (if used) and the baking powder. Mix gently.

   Time: PT5M

5. Gradually incorporate the third scoop of flour

   Add the last scoop of flour gradually, mixing between each addition, until you obtain a dough that lifts from the fingers but remains supple. Adjust with a tablespoon of flour if necessary.

   Time: PT5M

6. Shape the balls

   Divide the dough into 30 g balls each (use a scale). Place the balls evenly in a greased or parchment-lined baking pan.

   Time: PT5M

7. Preheat the oven

   Preheat the oven to 180 °C (convection).

   Time: PT5M

   Temperature: 180°C

8. Bake

   Bake the balls for 10 minutes in convection mode. If you don’t have convection, place the pan in the middle of the oven and watch the baking closely.

   Time: PT10M

   Temperature: 180°C

9. Decorate after removing from oven

   Immediately after removing from the oven, sprinkle each ball with a pinch of cinnamon so the aroma sets.

   Time: PT2M

10. Cool and serve

    Let the balls cool a few minutes on a rack before enjoying. The texture should remain melt-in-the-center.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable oil (table oil): Sunflower oil, Canola oil
• Instead of Powdered sugar: Sifted powdered sugar
• Instead of All-purpose flour (mixed white/whole wheat): Wheat flour, Pastry flour
• Instead of Vanilla sugar: Vanilla extract (½ tsp), Vanilla bean
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Ground cinnamon: Cinnamon blend

Equipment Needed

• Large bowl
• Sieve or fine strainer
• Silicone spatula or wooden spoon
• Kitchen scale or measuring cup
• Cake pan (or baking sheet)
• Plastic wrap
• Oven (convection recommended)

Critical Steps — Do Not Skip

• Sift the sugar and flour to avoid lumps.
• Add the final portion of flour gradually until the right consistency is achieved.
• Rest the dough 15 min before shaping.
• Precise baking of 10 min at 180 °C in convection.

Chef Tips from the Video

• Use pastry flour for an even lighter result.
• Replace the oil with melted butter for a richer taste.
• Dust a little powdered sugar before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 4‑5 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, the cake stays moist for up to 2 days.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• The balls can be formed ahead of time, placed on a tray and frozen before baking.