Sopa Borracha

Here's a Nicaraguan desert that's usually made around this time of year (Christmas). It's called, Sopa Borracha (drunk soup). Funny name but very good. I just made some to try it out since my mom doesn't know how to make it. I found a recipe from an authentic Nicaraguan article that's printed in that country. Some ingredients can only be found in Spanish markets (Pinole) and the rum used is, Flor de Cana, which is originally from Nicaragua. It has a distinct flavor so be sure to use that rum. Here goes the recipe I hope you enjoy it like my family does.

Pinol Cake/Marquesote de Pinol

2 oz butter

7 eggs

1/2 cup sugar

1/3 cup Pinol

1/3 cup sifted all purpose flour

1 1/2 tsp. baking powder

Rum Syrup

2 1/4 cup sugar

3 cups water

1 cinnamon stick

1 tsp lemon juice

1 cup rum (Flor de Cana)

Separate eggs/yolk. Beat whites until stiff, slowly add yolks one at a time. Slowly add sugar until well combined. Fold in pinol, sifted flour and baking powder. Grease pan (9x13) and line with parchment paper. Bake 350 x 40-45 min until toothpick comes out clean.

For syrup add sugar, cinnamon, lemon juice and water to a small saucepan and boil until it thickens into a syrup (aprox 40-45 min), once done allow to cool then add rum. Pour over cooled cake let rest for 1-2 hours (if you can preferably overnight for better flavor). Enjoy!