Bizcochos borrachos

Light spongy cake, drizzled with a sweet sauce of brandy, lemon andcinnamon. It is a wonderful light dessert to complete a Spanish dinner. These "bizcochos" are the perfect accompaniment to a hot cup of Spanish coffee or hot chocolate on a cold morning or for afternoon tea.

  • Makes 1 8-inch cake or 9 small servings.

Ingredients

  • 4 Eggs
  • 1/2 cup Granulated Sugar
  • 3/4 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon for Decoration

For the Sauce:

  • 1/3 cup granulated Sugar
  • 8 oz. Water
  • 1.5 Tbsp Honey
  • 1 1/2 oz. Brandy or Rum
  • 1 Cinnamon Stick
  • 1/2 Lemon zest

Preparation

Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.

Separate the yolks from the egg whites.

Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.

In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.

Fold in the baking powder and flour gradually, a bit at a time.

Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.

While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.

After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon. Serve with coffee or tea.

Find all these recipes and many, many more at retag.gr

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