Tipsy cake

Name: Tipsy cake
Prep time: 5 h 45 min
Cook time: 40 min
Total time: 6 h 25 min
Yield: Serves 6
Cuisine: Austrian
Ingredients: 55 g (1¾ oz) raisins; rind of 1½ oranges; 1½ tablespoons rum; 2 tablespoons milk; 90 g (3 oz) caster sugar; 1½ teaspoons coffee extract or 2 teaspoons instant coffee mixed with 1 teaspoon hot water; 150 ml (5 fl oz) water; 2 small cinnamon sticks; 4 eggs, separated; finely grated rind of 1 orange; 2 tablespoons rum; 1 vanilla pod; 250 g (8 oz) sugar; 100 g (3¼ oz) white breadcrumbs, sieved; 55 g (1¾ oz) ground almonds; 2 teaspoons cocoa powder; 3 cloves

Preparation info

Serves
6

Difficulty
Complex
Ready in
7 hr

Appears in

Puddings

By Le Cordon Bleu

Published 2000

About

In Austria, where this cake originated, it is called ‘Besoffener Capuziner’, which can be translated as Tipsy Friar. In this version, there is enough rum for flavour, but not enough to make you tipsy!

Ingredients

Pudding

55 g (1¾ oz) raisins
2 tablespoons rum

Europe
Austria
Dessert
Vegetarian

Method

In a small bowl, soak the raisins in the rum for 30 minutes. Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a 1 litre kugelhopf or ring mould with melted b