Hedgehog Tipsy Cake

This eighteenth-century recipe is more sophisticated.


  • 1 large madeira or sponge cake or 8 small sponge cakes
  • ½ bottle sweet sherry or marsala or madeira or rum apricot jam
  • ½ lb. (240 g.) blanched almonds
  • 2 raisins
  • 3 oz. (90 g.) caster sugar
  • 1 pint (6 dl.) double cream
  • juice of 2 oranges


Cut the cake to an oval shape roughly representing a hedgehog. Use a separate piece for the head and stick it on at one end at the bottom with apricot jam. If separate sponge cakes are used, build up and stick together with apricot jam. Cut out a cup in the middle of the back. Reserve the piece of sponge to replace later and fill the cup with wine. Pour more wine all over. Place in the refrigerator overnight and spoon the wine over from time to time.

Next day split the almonds into 2 or 3 pieces, brown them slightly on a tray in the oven, and stick the hedgehog with them. Give him raisin eyes. Whip the orange juice, sugar and cream till stiff enough to hold a peak and pile all round the hedgehog.