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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!
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 |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
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