Dessert Recipes - Tipsy Cake Recipe

Ingredients

• 100 g/4 oz/1/2 cup soft tub margarine

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 100 g/4 oz/1cup self-raising (self­rising) flour

• 2.5 ml/1/2 tsp baking powder

• 2 eggs

• Oil, for greasing

• Apricot jam (conserve)

• 200 ml/7 fl oz/scant 1 cup sweet vermouth or port

• 3 Almond Macaroons, crushed Raspberry jam (conserve)

• 600 ml/2 1/2 cups Classic Custard Sauce

• Glace (candied) cherries, whole blanched almonds and angelica leaves, to decorate

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Method:

1. Put the margarine, sugar, flour, baking powder and eggs in a bowl and beat until smooth. Oil an 18 cm/7 in cake tin (pan) and add the mixture. Level the surface.

2. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 35 minutes or until risen, golden and the centre springs back when lightly pressed.

3. Allow to cool slightly, then turn out on to a wire rack and leave to cool completely. Split into four layers. Put the base slice in a serving dish and spread with apricot jam.

4. Sprinkle over a quarter or the vermouth or port and scatter with a third of the macaroons. Top with a second layer, spread with raspberry jam, moisten again and add more macaroons.

5. Repeat with the third layer, using apricot jam again. Top with the fourth layer and moisten with the rest of the vermouth or port.

6. Pour the hot Classic Custard Sauce over the top to coat completely. Cover with a very large container to help prevent a skin forming on the custard and leave until cold, then chill.

7. Decorate with halved glace cherries, whole blanched almonds and angelica leaves before serving.