When I have a bare minimum of time to make a dessert, I always make this, especially since I always have all the ingredients available. You can omit the cinnamon if you like, or add a couple of tablespoons of dark rum or orange liqueur to the batter along with the eggs. This type of cake is baked much like a cheesecake, in a pan of water to insulate the bottom of the cake from strong heat while it’s baking. Lessening the bottom heat will result in a just-set custardy texture, rather than a risen, porous one. The pan you position under the cake pan should be atleast as deep as the cake pan.
Unmold the cake onto a platter. If the cake has cooled for a long time it might be necessary to heat the bottom of the pan slightly to loosen it. Cut the cake into wedges and serve it with some sweetened whipped cream.
This cake is best just cooled to room temperature and not refrigerated before it is served. If you must prepare it prior to the day you intend to serve it, refrigerate it, wrapped in plastic, for up to 3 days, or freeze for up to a month. Unmold the cake and bring it to room temperature for several hours before serving.
© 2008 Nick Malgieri. All rights reserved.