Tipsy Laird Cake
A centrepiece for Burns Night celebrations, Tipsy Laird is a traditional Scottish dessert and this modern take is made with Drambuie-infused sponge, homemade custard and topped with cream, raspberries and flaked almonds.
Serves
10
Preparation Time
50 minutes, plus chilling time
Cooking Time
1 hour
Ingredients
- For the sponge
- 240g unsalted butter, at room temperature, plus extra for greasing
- 240g caster sugar
- 4 large eggs
- 340g self-raising flour
- 150ml milk
- Zest of 1 orange
- 90ml Drambuie Honeyed Liqueur
- 90ml orange juice
- 2 tbsp raspberry jam
- 100g fresh raspberries
- For the custard
- 225ml whole milk
- 225ml double cream
- 40g unsalted butter
- 30g cornflour
- 4 large egg yolks
- 80g caster sugar
- 1 tsp vanilla paste
- For the cream
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- To decorate
- 25g flaked almonds, toasted
- Handful fresh raspberries
Method
- To make the cake, preheat the oven to 180ºC / 160ºC fan / gas mark 4. Grease and line a 20cm round cake tin.
- Beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour after beating in each one. Add the rest of the flour and mix, then stir in the milk and orange zest.
- Pour into the prepared cake tin and bake in the oven for about 60 minutes, until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 15 minutes, then remove from the tin and leave to cool completely on a cooling rack.
- Meanwhile, make the custard. Gently bring the milk, cream and butter to a simmer in a small pan. Put the cornflour into a bowl, add a little of the hot milk and mix together to make a loose paste, then whisk this onto the rest of the hot milk.
- In a larger bowl, whisk together the egg yolks, sugar and vanilla. Pour the hot milk into the egg and sugar mixture and whisk together. Pour into a pan and gently cook over a low heat, stirring continuously for five to 10 minutes, until thickened. Remove from the heat, pour into a bowl and leave to cool completely.
- When the cake has cooled completely, place a saucer on top of the centre of the cake and cut round it with sharp knife, to a depth of half the cake. Use the sharp knife to cut cubes of the cake from the centre and remove. Put a large handful of the cake squares in a bowl and drizzle with 30ml of the Drambuie Honeyed Liqueur and 30ml orange juice. Set aside.
- Drizzle the inside of the cake with the remaining Drambuie Honeyed Liqueur and orange juice. Spread the inside of the cut-out cake with the raspberry jam. Scatter in the soaked cake squares and the raspberries. Pour the custard into the centre of the cake. Chill in the fridge for at least three hours, or overnight, until the custard has set.
- When you are ready to serve the cake, whisk the double cream with the icing sugar until it holds soft peaks, then spoon onto the top of the cake. Scatter over the toasted almonds and fresh raspberries.
