Christmas 2018: Andina's Soaked Cinnamon Syrup Cake

Andina’s Soaked Cinnamon Syrup Cake

Cinnamon Pisco Syrup Cake Andina Christmas Cooking

Ingredients

5 eggs, separated 200g caster sugar 2 tsp vanilla extract
100g plain flour

For the syrup

75ml water 150g granulated sugar
1 tsp ground cinnamon, plus extra for dusting
1 large cinnamon stick
75ml pisco

Method

Serves 6-8

Preheat the oven to 180°C (gas mark 4) and line a 30 x 20cm traybake tin with baking parchment.

First make the cake. Whisk together the egg yolks and half the sugar in a bowl until they have increased in volume, are very pale and stiff enough to hold a ribbon trail. Keep whisking while you add the vanilla extract.

In a separate bowl, whisk the whites until they form soft peaks and then gradually incorporate the rest of the sugar until you have a stiff, glossy meringue mixture.

Very carefully, fold in the meringue to the egg yolk mixture and then stir in the flour. Try and make sure your mixture doesn’t lose too much volume at this stage.

Pour the cake mixture into the prepared tin and bake in the preheated oven for 30–35 minutes until firm and a light golden brown on top. To test if the cake is done, insert a skewer into the centre. It should come out clean.

Remove the cake from the oven and allow to cool.

Meanwhile, make the syrup. Bring the water, sugar, ground cinnamon and cinnamon stick to the boil, stirring constantly until all the sugar has dissolved. Remove from the heat and add the pisco.

Pour the warm syrup over the cooled cake and then chill for 2 hours.

Cut into individual slices and dust with cinnamon. Serve with the Peruvian Dulce de Leche or ice cream and garnish with physalis.

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