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Bizcocho Borracho

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Simply divine! And perfect while planning a party!

Simply divine! And perfect while planning a party!

Ingredients

Serves: 6-8

Metric Cups
  • 47000 millilitres maida
  • 6 large eggs
  • 125 millilitres caster sugar
  • 1 lemon zest (grated)
  • 6 tablespoons flaked almonds (toasted)
  • 250 millilitres whipping cream
  • 125 millilitres caster sugar
  • 1 tablespoon water
  • 125 millilitres water (boiling)
  • 7 tablespoons brandy
  • 188 cups maida
  • 6 large eggs
  • 4⅖ fluid ounce superfine sugar
  • 1 lemon zest (grated)
  • 6 tablespoons slivered almonds (toasted)
  • 8⅘ fluid ounce heavy cream
  • 4⅖ fluid ounce superfine sugar
  • 1 tablespoon water
  • 4⅖ fluid ounce water (boiling)
  • 7 tablespoons brandy

Method

Bizcocho Borracho is a community recipe submitted by sweetjaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make a couple of days in advance. Preheat oven to 200C. Butter a shallow pan, about 28 x 18cm.
  • Sift flour. Separate eggs and whisk whites to soft peaks.
  • Put yolks in a food processor with sugar and rind, and beat until light. Incorporate a little of the white into this mix. Drizzle two spoons of this yolk mix across the whites, sift some flour on top and cut in gently with a large spoon. Continue folding in this manner, until all the yolk and flour have been incorporated.
  • Turn into prepared tin and level. Bake for 12 minutes.
  • To make the syrup, place quarter cup of the sugar in a small pan with water. Heat until it caramelizes, shaking pan once in a while. As soon as it colours, dip base of pan in a bowl of cold water. Add remaining sugar and pour in boiling water. Bring back to a simmer, stirring until sugar is dissolved. Take off heat and add brandy.
  • Drizzle half the syrup over the cake. Cut the cake in scallops with a spoon, and layer half in the bottom of a 700 ml mould. Sprinkle 2 tbsp almonds over the top, and push them through the cracks. Top with remaining cake and 2 tbsp nuts. Pour the remaining syrup over the cake, cover with foil and weigh down the top. Chill until ready to serve. To serve, unmould the cake, sprinkle remaining almonds and serve with whipped cream.
  • Make a couple of days in advance. Preheat oven to 200C. Butter a shallow pan, about 28 x 18cm.
  • Sift flour. Separate eggs and whisk whites to soft peaks.
  • Put yolks in a food processor with sugar and rind, and beat until light. Incorporate a little of the white into this mix. Drizzle two spoons of this yolk mix across the whites, sift some flour on top and cut in gently with a large spoon. Continue folding in this manner, until all the yolk and flour have been incorporated.
  • Turn into prepared tin and level. Bake for 12 minutes.
  • To make the syrup, place quarter cup of the sugar in a small pan with water. Heat until it caramelizes, shaking pan once in a while. As soon as it colours, dip base of pan in a bowl of cold water. Add remaining sugar and pour in boiling water. Bring back to a simmer, stirring until sugar is dissolved. Take off heat and add brandy.
  • Drizzle half the syrup over the cake. Cut the cake in scallops with a spoon, and layer half in the bottom of a 700 ml mould. Sprinkle 2 tbsp almonds over the top, and push them through the cracks. Top with remaining cake and 2 tbsp nuts. Pour the remaining syrup over the cake, cover with foil and weigh down the top. Chill until ready to serve. To serve, unmould the cake, sprinkle remaining almonds and serve with whipped cream.
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