Recipe of the week this week is Tipsy Cake. This is more of a dessert than a cake and was apparently enjoyed by eighteenth century bucks (who seldom turned away anything with a whiff of alcohol). It was traditionally served at ball suppers. I chose it because I like the name and I also love the thought of young ladies meekly drinking lemonade and then becoming completely cast away on a pudding that had enough alcohol in it to sink a battleship!
1 large sponge cake, three or four days old.
Enough sweet wine or sherry to saturate it (about half a pint!)
6 tablespoons of brandy (because there isn't enough alcohol in it already!)
2 oz sweet almonds
1 pint rich custard
ratafia biscuits or macaroons
Cut the bottom of the cake so that it sits flat in the serving dish. Make a hole in the centre and pour in and over the cake the wine, sherry and brandy mixture. Blanch and cut the almonds into strips and stick them all over the cake once it is well soaked. Pour the custard around the base and garnish with the biscuits. Enjoy!