The gdrunk cake ou bizcocho borracho is a small-sized sponge cake made from egg, flour, sugar, yeast and water, soaked in syrup mixed with a liquor in which it is immersed after cooking for 1 hour. Liqueurs such as Cointreau are also used, as are sweet white wines (Jerez), cognac or whiskey.

This cake close to the French baba comes from Spain, the province of Cuenca, Guadalajara, Zamora and the Murcien municipality of Ojós. Depending on the location, a little cinnamon powder or sugar is added.

Level of difficulty: easy
Preparation time : 20 min
Rest time : 30 min
Cooking time : 40 min
Total time : 1 h + 30 min (rest)
Ingredients: 6 people
225 g flour
150 g sugar
1 baking powder
6 big eggs
250 ml of water
75 g sugar / 1,5 tbsp. to s. honey
15 ml of cognac or rum / 1 pinch of cinnamon / 1/2 lemon (zest)


  • Preheat the oven in static mode at 180ºC and fit a 24 cm diameter mold with baking paper or butter and lightly flour.
  • Separate the egg whites from the yolks in two separate bowls.
  • Whip the egg whites until stiff. Add a little sugar and continue beating vigorously until you get a firm consistency.
  • Mix the egg yolks with the remaining sugar until whitened.
  • Gradually add the sifted flour while whisking. Add the yeast and mix in the same way.
  • Gently incorporate the snowy whites into the egg yolks preparation, moving slowly from bottom to top
  • Pour the dough into the mold and bake for 35 to 40 minutes until the cake is golden brown on the outside.
  • Prick the center of the cake with a knife which should come out dry if it is well cooked inside.
  • Take out of the oven, let cool before unmolding.
  • Add the water, sugar, cinnamon, honey and lemon zest to a small saucepan.
  • Bring the mixture to a boil, stirring occasionally and simmer for one minute.
  • Remove the pan from the heat and add the cognac or rum.
  • Let the syrup cool.
  • Without unmolding it, make small holes and sprinkle with the syrup.
  • Leave to soak for about 30 minutes.
  • Serve and enjoy!

Quote about cooking:

“Where my hosts come from, it is my cuisine that they seem to prefer.”

American proverb