Malaga "Drunken" Sponge Dessert Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Desserts · Spain

Malaga "Drunken" Sponge Dessert

From Dorothy McNett's recipes at A sponge cake such as this is very popular all over Spain, but made and served with a sweet Malaga wine or a sherry wine syrup, it is often known as Bizcochos Borrachos (Drunken Cakes).

6 large eggs, room temperature
1 2/3 cups sugar
finely grated zest of 1 or 2 oranges or lemons (about 1 tablespoon zest)
1 1/2 cups all purpose unbleached flour

for the syrup:
1/2 cup sugar
1/2 cup water
1/2 - 3/4 cup sweet Malaga wine or sweet sherry
cinnamon for garnish
yogurt cheese (kefir) or whipped cream, or soft ice cream

Preheat oven to 325 degrees. Lightly spread a little olive oil on bottom and slightly up the sides of a 9 or 10 inch springform pan and set aside. Crack the eggs into mixing bowl and beat with electric beater until light and fluffy. While still beating, slowly add the sugar and the zest. Beat on high speed for at least 5 minutes, and up to 8-10 minutes or until very light and creamy. Remove beater and using a spoon or a spatula, gently fold in the flour. Do not beat, just gently mix it in. Pour into the prepared pan and bake 55-60 minutes or more, until nicely browned and tests done when lightly tapped in the center with your finger. Turn off the oven, leave the cake in the oven for about 20 minutes or so. Remove and place on a cooling rack and allow to cool completely before removing from the pan.
When ready to serve, make the syrup by combining the sugar and water in a heavy bottomed saucepan. Place over medium low heat and stir to dissolve the sugar. Bring to a boil, cook about 4-5 minutes, stirring occasionally. Add the wine or sherry, cook about 2-3 minutes or until syrupy. Cool to luke warm.
Cut the cake into serving pieces and place on individual plates. Drizzle the syrup evenly over each serving, sprinkle with a bit of cinnamon. Dollop with a bit of yogurt cheese or cream. Serve.

Recipe created 2014-03-23.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.