Hello my lovelies! As today is World Gin Day I thought I would do a round-up of all the recipes on here that feature gin. It turns out though that I’ll sling a splash of gin into pretty much anything, so rather than present you […]
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because I don’t like icing. If I could stomach icing then I could have just added a heap of icing sugar to the syrup to thicken it and used it to decorate the cake, which you can of course do if you’re on board with the idea.
I love this cake as it is though. It’s so soft, tender and moist (obviously) and the flavour of the bergamot is just amazing (I do love Earl Grey though!). I know that it’s not an easy fruit to get hold of though, my mum gave me this one, so feel free to swap it to a different fragrant, sour citrus fruit if you want. Lemon and lime would make a nice combination.
makes 1 medium bundt or loaf cake
zest of one bergamot
100g plain flour
1 1/2 tsp baking powder
50g ground almonds
pinch of salt
3 tbsp milk
juice of one bergamot
50g icing sugar (plus extra 50g more to finish)
Pre-heat your oven 180°c and prepare your tin. Grease and line it if you’re using a loaf tin or grease it and dust it with flour if you’re using a bundt tin.
For extra flavour you can blitz together the sugar and zest in a food processor if you like but don’t worry if you’re short on time. Cream together the butter, zest, salt and sugar in a large mixing bowl. Add the eggs, one at a time, before sifting in the flour and baking powder. Stir in the ground almonds and then mix through the milk to give the batter a nice dropping consistency. Pour the batter into the prepared tin and bake the cake for around 45 minutes. It should be well risen and golden on top and feel springy to the touch when it’s done.
While the cake bakes you can make the soaking syrup. Combine 50g of icing sugar with the gin and fruit juice in a small pan and heat gently. Let the syrup bubble until it thickens and reduces a little. Set it aside to cool a bit.
Take the cake out of the oven and pop it on a wire rack to cool but leave it in the tin. Use a cake tester or a cocktail stick to poke the cake all over. Use a spoon to drizzle about half of the syrup over the warm cake before leaving it to cool completely. Add the remaining icing sugar to the leftover syrup to thicken it, use as much as you need to get your desired consistency. Turn out the cake onto a serving plate and pour over as much or as little of the thickened syrup as you like to glaze the cake.
If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas! Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth […]
The other day I came across something new (to me) and exciting called a tiger lemon. If you’ve never seen one then it’s got green and yellow striped skin and it should have pale pink flesh. (The ones I bought didn’t so this may be a bit hit and miss.)
I decided that this magical new fruit deserved something a little more special than just becoming ‘ice and a slice’ in a G & T.
A Tom Collins is a wonderfully refreshing drink and a dash of elderflower cordial in place of the simple syrup adds a little more interest to it.
I’ve added a couple of drops of Peychauds bitters to compensate for the lack of colour in my tiger lemons but you don’t really have to. You don’t even have to use tiger lemons if you can’t find them, any old lemon will be turned into a star by this drink.
juice of two lemons
50ml elderflower cordial
70ml gin (I used Aviation)
dash of Peychauds bitters (optional)
Shake together the lemon juice, elderflower cordial, gin and bitters (if using) with a handful of ice and then pour into a couple of tumblers filled with ice. Top up with the soda water and garnish with a maraschino cherry and a slice of lemon. Cheers!
I don’t really go in for champagne or prosecco but on special occasions it’s still nice to celebrate with something bubbly.
I’ve always had a bit of a soft spot for the Breton and Normandy cider which comes in champagne-style bottles. It’s actually what we drank at our wedding, that’s how much I don’t like champagne! Plus we were in Cornwall so it seemed appropriate.
This is a really nice celebration cocktail that’s easy to make, it’s a great alternative for those of us who don’t see what all the fuss is about with champagne.
70ml gin (I used Aviation)
50ml creme de mure
juice of half a lemon
about 300ml dry sparkling cider
ice, mint, lemon peel and fresh blackberries to serve
Shake the lemon juice, gin and creme de mure together with ice. Pour into two glasses filled with ice and top up with the cider. Garnish with a small sprig of mint, some thinly cut lemon peel and a fresh blackberry or two. Cheers!