Cypriot-style Ponche Segoviano

Ingredients

In this Cypriot adaptation of Ponche Segoviano, we incorporate Cypriot brandy and orange blossom water into the syrup, giving it a distinct Mediterranean flavor. Additionally, the custard filling is infused with rosewater, adding a delicate floral note that is commonly found in Cypriot desserts. We alse have the original recipe for Ponche Segoviano, so you can check it out.

• 500g (4 cups) sponge cake 500g (4 cups) sponge cake
• 250ml (1 cup) Cypriot brandy 250ml (1 cup) Cypriot brandy
• 250ml (1 cup) orange blossom water 250ml (1 cup) orange blossom water
• 500ml (2 cups) milk 500ml (2 cups) milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon rosewater 1 teaspoon rosewater
• 100g (1 cup) toasted almonds, chopped 100g (1 cup) toasted almonds, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Slice the sponge cake into thin layers.
2. 2.
   In a bowl, mix the Cypriot brandy and orange blossom water to create the syrup.
3. 3.
   Dip each sponge cake layer into the syrup, ensuring they are well soaked.
4. 4.
   In a saucepan, heat the milk until it reaches a gentle simmer.
5. 5.
   In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
6. 6.
   Slowly pour the hot milk into the egg yolk mixture, whisking continuously.
7. 7.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard consistency.
8. 8.
   Remove the custard from heat and stir in the rosewater.
9. 9.
   In a rectangular dish, layer the soaked sponge cake and custard, starting with a layer of sponge cake and alternating with custard.
10. 10.
    Sprinkle the chopped toasted almonds over the top layer.
11. 11.
    Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
12. 12.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Sponge cake — Ensure the sponge cake is sliced into thin layers to allow for better absorption of the syrup.
• Cypriot brandy — Use a high-quality Cypriot brandy for the best flavor.
• Rosewater — Adjust the amount of rosewater according to your preference for a stronger or milder floral taste.
• Toasted almonds — Toast the almonds in a dry pan over medium heat until golden brown for a nuttier flavor.

Tips & Tricks

• For a richer flavor, you can add a layer of whipped cream between the sponge cake and custard.
• If you prefer a less alcoholic version, reduce the amount of Cypriot brandy in the syrup.
• Experiment with different types of nuts for the topping, such as pistachios or walnuts.
• Serve the Ponche Segoviano with a drizzle of honey or a sprinkle of cinnamon for an extra touch of flavor.
• To save time, you can use store-bought sponge cake instead of making it from scratch.

Serving advice

Serve chilled slices of Cypriot-style Ponche Segoviano on dessert plates. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant presentation.

Presentation advice

To create an eye-catching presentation, cut the Ponche Segoviano into rectangular slices and arrange them on a platter. Sprinkle some additional toasted almonds on top and drizzle with a thin stream of Cypriot honey for a touch of sweetness.