Recipe: 'Bolo Bjbado' - Drunk Cake for Rosie

'Bolo Bjbado' - Drunk Cake

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.

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

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 180 C until cooked: approx. 30 minutes.

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

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.