Preheat oven to 180°C. Grease and line the base of a 22cm loose-bottom cake tin.
Using hand-held electric beaters or a food processor, whisk the eggs, sugar and a pinch of salt together until pale and light. If using a food processor, transfer mixture to a large bowl.
In another bowl combine the dry ingredients, then sift them gently on top of the egg mixture. Use a spatula to fold the dry ingredients into the egg mixture. When incorporated, add the oil a little at a time, folding it in after each addition.
Pour batter into prepared tin and bake for 30-40 minutes until risen and springy. Turn out onto a rack to cool.
When the cake is cool, mix together the icing ingredients and pour over the cake. The icing will set quite quickly so spread it with a spatula before it sets. If you like, dust with a little icing sugar before serving.
Cook's tip
This cake is made with oil but it has a light texture and crumb and is fragrant with cinnamon which makes a nice variation from regular run-of-the-mill chocolate cakes.
Gluten-free version
Use a blend of 1/3 cup buckwheat flour, 1/3 cup tapioca flour and 1/3 cup glutinous rice flour in place of the regular flour. Add ½ tsp xanthan or guar gum.
Article from the May, 2012 issue of Taste magazine.
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