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Tipsy Cake Recipe
|Superfine caster sugar||1⁄4 Pound|
|Cornstarch||3 Ounce (Corn Flour)|
|Active dry yeast||1 Teaspoon|
|Almond essence||1 Teaspoon (Essence)|
|Peach liqueur||1⁄3 Cup (5.33 tbs)|
|Dessicated coconut||2 Tablespoon (Dried Shredded)|
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
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.