Biscocho Borracho

Name: Biscocho Borracho
Yield: Serves six to eight
Cuisine: Spanish
Ingredients: 105 ml/7 tbsp Spanish brandy; butter, for greasing; finely grated rind of 1 lemon; 90 g/3½ oz/½ cup caster (superfine) sugar; 6 large (US extra large) eggs; 90 g/3½ oz/¾ cup plain (all-purpose) flour; 120 ml/4 fl oz/½ cup boiling water; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 250 ml/8 fl oz/1 cup whipping cream, to serve; 90 ml/6 tbsp toasted flaked almonds

Preparation info

Serves
six to eight

Difficulty
Medium

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The name of this moist, nutty dessert translates as “drunken cake”, indicating that it is soaked in brandy-flavoured syrup. The cake can be layered with cream, but this version is made in a mouth, then turned out. Pipe with whipped cream if you like.

Ingredients

butter, for greasing
90 g/3½ oz/¾ cup plain (all-purpose) flour

Europe
Spain
Dessert
Mediterranean
Cake
Vegetarian

Method

Starting 1–2 days ahead, preheat the oven to 200°C/400°F/Gas 6. Butter a shallow tin (pan), about 28 x 18cm/11 x 7 in. Line the tin with baking parchment and butter wel

Ingredients

Method

Photos