Tipsy cake

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Iconic Plate: Tipsy cake (c.1858)

Created by: 

Michelin-starred Chef Heston Blumenthal OBE.


The Tipsy cake originated in the mid-19th century and was introduced to American colonies by British settlers in the coastal South, where the dish gained popularity among Southern planters for its sweet flavour. At the time, the iconic dish was a skillful combination of cake or biscuits, grapes, and custard layered in a trifle bowl.

On the palate:

The restaurant’s signature dish is unlike anything you’ve experienced in the city. The delightful Tipsy cake showcases the brioche cake’s feather-light texture contrasted beautifully with the rich basting of grapes alongside succulent slices of pineapple carefully spit-roasted for up to six hours.

What makes it special?

At Dinner by Heston Blumenthal, the Pineapple rotisserie and ‘The Dinner Escapement’ clock stands out not only for their visually stunning designs but also for serving as a unique way to showcase history and storytelling, particularly in relation to the Tipsy cake. The clock, which towers at an impressive two meters, employs a pulley system that dates back to the 16th century and was once utilised in the British Royal Court. The clockwork mechanism, inspired by the watchmakers of Greenwich and the royal kitchen of Tudor England, powers a spit roast to slow cook the pineapples that accompany the Tipsy cake. The significance of pineapples comes from the late 1800s, wherein the fruit was considered a luxury item.

Best paired with:

According to Dinner’s Chef de cuisine Tom Allen, the Tipsy cake served with pineapple, pairs well with a young white grape which boasts a high sugar concentration and balances the cake’s richness while countering the pineapple’s tropical sweetness with its acidity.

Ready to try it?

Dinner by Heston Blumenthal, Atlantis The Royal. Daily from 6pm-11pm. Contact +9714 426 2444. Visit website or Instagram