Tipsy cakes were traditionally served at ball suppers. This eighteenth century recipe is very ornamental. They are really more of a dessert than a cake.
1 Large Sponge cake 3 Tablespoon Apricot Jam 350 ml Sweet sherry or madeira or marsala (12 fl oz) 3 Tablespoon Orange juice, strained 75 Gram Caster sugar (3 oz) 600 ml Double cream (1 pint) 225 Gram Blanched almonds, split and toasted (8 oz)
Cut the cake into 8 sections if using a large one and stick them back together with apricot jam, or stick the small cakes together. Cut out a well in the top of the cake, reserving the cut-out piece to put back later. Fill the well with wine and pour the remaining wine all over the cake.
Chill in the refrigerator overnight, spooning the wine over the cake from time to time. Replace the cut-out piece of cake next day. Whip the orange juice, sugar and cream until soft peaks form and spoon over the cake. Arrange the almonds in a decorative pattern over the cake. Serve immediately.