Admittedly, it would have been better, dear readers, if I'd thought to take the photo before friends and students cut the cake - which served as my birthday cake as well - yesterday but I didn't, so I hope you can imagine it whole!
Now here is the recipe and I swear it's the easiest tipsy cake in the world!
1 sponge cake - one of those dryish, bought ones that are already in layers will do very well. [In Britain, I have made the cake with trifle sponges, too.]
0.25 pint or 150 ml maraschino liqueur
plenty of jam to spread on the layers [you can use a different flavour for each layer if you like].
1 pint or 570 ml custard made with custard powder
almonds and other edible cake decorations
Split the cake into 3 layers if it is not split already and spread the two bottom layers with jam generously. Put the cake back together, put it on a serving plate and pour the maraschino over. Leave for one hour. Make up the custard with good old British custard powder [which I found in Catania] then let it cool. Whisk the cooled custard well and dollop it over the cake. Leave the cake in the fridge for at least a couple of hours or overnight and decorate as you please just before serving.
9 comments:
Hello Pat, How are you?? sorry have I missed your birthday ?? Hope you had a great time celebrating , take care xx
This spongy cake looks so tempting. Love the fanciful decorations. Belated Bonne Fête and Best Wishes for much joy everyday of your life.
Happy birthday!
Sounds wonderful, Pat - and a belated happy birthday. Since it was for Valentine's, I think that's a reason to use maraschino liquor but I think it would be fun to try other liquors as well - maybe Midori melon.
Hi, Anne. No prob. I'm Ok thanks and had a great day. x Merci, chère Claude. Thank you, Holly. Thanks, Carmen. Midori does sound a nice idea.
I love those cute hearts :-)
Thanks, Cherie. I found them in the supermarket.
Pat, I missed your birthday. I'm so sorry. I hope it was a good one.
And re your previous post: I spent a moment or two wondering if celeriac was a nom de plume of a blogger! Then I read the rest of your post ...
No problem, Liz. Yes, a nice one, thanks. I suppose I do write about foods as though they were people!
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