Tipsy Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Butter1⁄4 Pound
 Whole egg1
 Egg yolks3
 Superfine caster sugar1⁄4 Pound
 Cornstarch3 Ounce (Corn Flour)
 Active dry yeast1 Teaspoon
 Almond essence1 Teaspoon (Essence)
 Peach liqueur1⁄3 Cup (5.33 tbs)
 Dessicated coconut2 Tablespoon (Dried Shredded)

Nutrition Facts

Serving size: Complete recipe

Calories 2160 Calories from Fat 1033

% Daily Value*

Total Fat 118 g180.9%

Saturated Fat 72.1 g360.3%

Trans Fat 0 g

Cholesterol 1010.6 mg336.9%

Sodium 200.1 mg8.3%

Total Carbohydrates 250 g83.4%

Dietary Fiber 4.8 g19.1%

Sugars 164.3 g

Protein 17 g34.9%

Vitamin A 74.5% Vitamin C 0.02%

Calcium 12% Iron 21.4%

*Based on a 2000 Calorie diet

Directions

Put the butter in a souffle mold (mould) 6 inches (15 cm) in diameter and melt on HIGH for 1 minute.
Put the whole egg and the 3 yolks into a bowl.
Add the sugar and whisk until the mixture is pale and foamy.
Add the cornstarch (cornflour) and the yeast, the melted butter and finally the almond extract (essence).
Mix thoroughly after each addition.
Pour the mixture back into the mold (mould).
Cover and microwave on HIGH for 9 minutes.
Leave the cake to stand for 10 minutes.
Turn out on to a wire rack to cool.
Transfer the cake to a serving platter.
Carefully pour over the peach liqueur.
Sprinkle with dried shredded (desiccated) coconut.
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