Tipsy Cake Recipe
Ingredients
| Butter | 1/4 Pound | |
| Whole egg | 1 | |
| Egg yolks | 3 | |
| Superfine sugar | 1/4 Pound | |
| Cornstarch | 3 Ounce | |
| Active dry yeast | 1 Teaspoon | |
| Almond essence | 1 Teaspoon | |
| 1/3 cup peach liqueur | ||
| 2 tbsp dried shredded (desiccated) | ||
| Coconut | ||
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.
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.
Chef
