For the sponge Butter 200g Sugar 200g Eggs 4 Self-raising flour 200g Baking powder ½ tsp Salcombe Gin 75ml Ruby red grapefruit one, zest For the drizzle syrup Pink grapefruit juice 75g Caster sugar 75g For the topping White chocolate 300g Crème fraîche 150g Pink grapefruit juice 100g

Preheat the oven to 150°c / gas 2. Beat together the butter and sugar in a food mixer then add the eggs, one by one. When combined, gently fold in the flour, baking powder, gin and zest. Place the mixture in a greased and floured large loaf tin and cook for 40 minutes. For the drizzle syrup: while the sponge is baking, put the juice and sugar in a pan and bring to the boil. Remove the cake from the oven when cooked and, while it’s still hot, brush the syrup over the sponge and leave to cool. For the topping: put all of the ingredients into a plastic bowl and microwave for 2 minutes, then whisk until smooth. Set in a piping bag until firm and pliable. Decorate as desired and serve.

Baking

Salcombe Gin and grapefruit drizzle cake

This ruby grapefruit drizzle cake is spiked with Salcombe Gin

Added on October 30, 2018

Scott Paton, head chef at Boringdon Hall near Plymouth, shares his Salcombe Gin and ruby grapefruit drizzle cake recipe

www.boringdonhall.co.uk

Serves 8-10

Oven temp 150°c / gas 2

You will need

For the sponge

Butter 200g
Sugar 200g
Eggs 4
Self-raising flour 200g
Baking powder ½ tsp
Salcombe Gin 75ml
Ruby red grapefruit one, zest

For the drizzle syrup

Pink grapefruit juice 75g
Caster sugar 75g

For the topping

White chocolate 300g
Crème fraîche 150g
Pink grapefruit juice 100g

Method

Preheat the oven to 150°c / gas 2.
Beat together the butter and sugar in a food mixer then add the eggs, one by one. When combined, gently fold in the flour, baking powder, gin and zest.
Place the mixture in a greased and floured large loaf tin and cook for 40 minutes.
For the drizzle syrup: while the sponge is baking, put the juice and sugar in a pan and bring to the boil.
Remove the cake from the oven when cooked and, while it’s still hot, brush the syrup over the sponge and leave to cool.
For the topping: put all of the ingredients into a plastic bowl and microwave for 2 minutes, then whisk until smooth. Set in a piping bag until firm and pliable. Decorate as desired and serve.

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You will need

For the sponge

Butter 200g
Sugar 200g
Eggs 4
Self-raising flour 200g
Baking powder ½ tsp
Salcombe Gin 75ml
Ruby red grapefruit one, zest

For the drizzle syrup

Pink grapefruit juice 75g
Caster sugar 75g

For the topping

White chocolate 300g
Crème fraîche 150g
Pink grapefruit juice 100g

Method

Preheat the oven to 150°c / gas 2.
Beat together the butter and sugar in a food mixer then add the eggs, one by one. When combined, gently fold in the flour, baking powder, gin and zest.
Place the mixture in a greased and floured large loaf tin and cook for 40 minutes.
For the drizzle syrup: while the sponge is baking, put the juice and sugar in a pan and bring to the boil.
Remove the cake from the oven when cooked and, while it’s still hot, brush the syrup over the sponge and leave to cool.
For the topping: put all of the ingredients into a plastic bowl and microwave for 2 minutes, then whisk until smooth. Set in a piping bag until firm and pliable. Decorate as desired and serve.