Aladdin tipsy cake
- January 2018
- Serves 6
- Hands-on time 30 min, oven time 25 min
”This recipe takes its name from the well-known Arabic folk tale and essentially makes new cakes from old. Perfect for that last slice of Christmas cake or pud that no one seems to want. Here the cakes are soaked in a mulled wine syrup and served with double cream.” – Thane Prince
- 21.5g (11.8g saturated)
- 60.7g (41.3g sugars)
Use a bottle of ready-mulled wine if you have one left over. Simmer over the heat for 5 minutes as in step 5. We used Wilton Bake Easy non-stick spray to grease the moulds, which makes removing the cakes easier. You could grease them well with melted butter using a pastry brush.
If you don’t have a mini bundt tray or small bundt tins, divide the mix equally among dariole moulds or ramekins. Leave about 2cm space at the top of the tins/moulds for the cakes to rise. Depending on size, you might have enough batter for 8 puddings rather than 6.
Bake up to 24 hours ahead; keep in a sealed container. The syrup can be made up to a week ahead. Chill in a sealed container and warm to serve.
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