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12
generous servingsMedium
Published 2008
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
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