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BOLO BJBADO - DRUNK CAKE RECIPE BY TALLYRAND

From tipsy to drunk cake . . . . .

As promised last week, here is the follow up recipe to Tipsy Cake. (If you missed that one <click here> for all the background info on it). This week it is 'Bolo Bjbado' or Drunk Cake, an unusual cake that is Spanish or Mexican in origin.

As you will see, 'Bolo Bjbado' got its name because you steep the cake in an alcoholic syrup; it is so easy to make you could probably make it drunk! The final dish is similar to the Greek ‘baklava’, in that it is very sweet, rich and sticky. The original recipe uses only breadcrumbs, but I while making this I thought I would give it a little twist by halving the amount and adding ground almonds. So if you are not a fan of almonds; leave them out but double the amount of breadcrumbs or try it with whatever spirit is your favourite: Cointreau, eau de vie etc.

What else is new in my adopted homeland? I had partially planned some culinary overseas trips this southern summer, I was thinking of exploring a little of China and Vietnam. But these are now curtailed, as my 70+ year old mother will be winging her way here in December for a two month holiday. Which means lots of English home style cooked meals . . . like roast dinners on Sunday, fish on Friday and you should taste her Cornish pasties! Maybe we can get her to part with that recipe . . . she still hasn’t shared it with me yet!

But it does leave me to enjoy the great summer produce here in New Zealand, which is now starting to slowly appear; like strawberries and asparagus . . . a sure sign summer is on its way. Which also means my trainee chefs are close (just 3 weeks away) from flying the nest and entering the real world; leaving the confines of our training kitchen and starting out on their own.

That about sums it up for this week . . . so if you know of anyone that would like to sponsor a cookbook, a culinary website or wanting New Zealand trainee chefs let me know! Now let's get on with baking a Latin drunken cake . . . hic!

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients for Drunk Cake

eggs

12

pc

sugar

12

tbs

breadcrumbs

6

tbs

ground almonds

6

tbs

flour

2

tbs

baking powder

1

tbs

     

water

1

cup

sugar

2

cup

rum - dark or golden

1

cup

How to make Drunk Cake

  • Place the eggs, sugar, breadcrumbs, flour and baking powder in a blender and mix to a homogenous mix
  • Pour into a greased and floured baking pan or cake tin
  • Bake at 180ºC until cooked: approximately 30 minutes <click here>
  • While it is baking make the rum syrup:
  • place the water, sugar and rum in a saucepan
  • bring to the boil and simmer until the sugar has dissolved
  • Remove the cake from the oven; leaving it in the cake tin and while still hot, pour the syrup over it
  • Allow to cool, cut and serve

Chef's Tip for Drunk Cake

Because of its extreme sweetness I personally would recommend serving this with something that has a wee bit of a bite to it. Like some yoghurt and fresh, tart raspberries or blackberries but try it with other berries or melon, peaches and or nectarine slices.

Enjoy your Drunk Cake and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com