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Egg and pisco syrup cake

Egg and pisco syrup cake

By Emma Knowles
  • Serves 8
  • 20 mins preparation
  • 30 mins cooking (plus soaking, chilling)
Egg and pisco syrup cake
Egg and pisco syrup cake

This unusual cake is made without sugar, but the signature Latin American sweetness comes into play with the pisco-spiked sugar syrup poured over the warm cake after baking. Often this cake is baked in individual tins or in a large rectangular slab, but we like it in a ring tin - all the better for piling up softly whipped cream in the centre. Pisco-soaked raisins are traditionally served alongside this cake, too, if the fancy takes you.

Ingredients

  • Softened butter, for greasing
  • 15 egg yolks
  • 25 ml pisco (see note)
  • 1 1/3 tsp baking powder
  • Whipped cream, chopped roasted almonds and finely grated lime rind, to serve
Pisco syrup
  • 220 gm caster sugar (1 cup)
  • 125 ml pisco
  • 3 cinnamon quills
  • Juice of ½ lime

Method

Main
  • 1
    Preheat oven to 170C, and butter and line a 23cm watertight ring tin with baking paper, then lightly butter the baking paper. Place a roasting pan large enough to hold the cake tin in the oven and fill with 5cm hot water. Whisk yolks with a pinch of salt in an electric mixer on high speed, gradually adding pisco and baking powder, until fluffy and tripled in volume (6-8 minutes). Pour batter into prepared tin, smooth top, place in roasting pan and bake until a skewer inserted withdraws clean (18-20 minutes; do not open oven in the first 10 minutes of cooking).
  • 2
    Meanwhile, for pisco syrup, bring ingredients and 125ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then reduce heat to medium and simmer until slightly thickened (8-10 minutes).
  • 3
    When cake is cooked, cool in tin for 10 minutes, then pierce all over at regular intervals with a skewer. Pour syrup on cake, then stand to soak for 15 minutes. Carefully turn cake out onto a rimmed serving platter and refrigerate until chilled. Serve with whipped cream in the centre, and scattered with roast almonds and lime rind.

Notes

Pisco, a grape brandy, is available from select bottle shops. If it’s unavailable substitute a light brandy or white rum.