Gipsy Cake Recipe

Name: Gipsy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 g grinded almonds; 150 g chocolate; 6 eggs; 140 g softened butter; 140 g brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon grinded clove; zest of one lemon; 200 g flour; 100 g couverture chocolate; 400 ml whipping cream; 1 tablespoon sugar; 70 g raisins; 2 tablespoons rum; butter, and flour for the model

Servings: persons

140 g grinded almonds
150 g chocolate
6 eggs
140 g softened butter
140 g brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon grinded clove
zest of one lemon
200 g flour
100 g couverture chocolate
400 ml whipping cream
1 tablespoon sugar
70 g raisins
2 tablespoons rum
butter, and flour for the model

1
Melt the chocolate in a double boiler over hot water. Separate the egg whites from the yolks.
2
Mix sugar and butter until the sugar completely dissolves and the mixture is creamy. Slowly add the egg yolks. Mix in melted chocolate, almonds, cinnamon, cloves and lemon zest. Sift flour over mixture and carefully fold it inches.
3
Grease the model for cake and spread little flour over so the dough will not stick.
4
Preheat the oven on 180u00b0C.
5
Beat the egg whites until very firm and fluffy. Fold it very carefully into the chocolate mixture and fill the model with it.
6
Bake it for about 50 minutes.
7
When baked remove the cake from the model and place it on a wire rack to cool down. That takes for about 6 hours.
8
In the meantime, place the raisins into a bowl and pour over the rum. leave them soaking to achieve strong aroma for about 2 hours.
9
Melt the couverture chocolate. Whip the cream with sugar until very firm.
10
Cut the cake into two layers. Spread the whipped cream over the bottom layer and sprinkle it with well dried raisins. Place the second layer over.
11
Spread the melted chocolate over cake and decorate it with whole almonds and sanding sugar to add shine.

1685

kcal

Calories

117

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 140 g grinded almonds, 150 g chocolate, 6 eggs, 140 g softened butter, and more.

Yes, Gipsy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gipsy Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions