Salcombe Gin and grapefruit drizzle cake

This ruby grapefruit drizzle cake is spiked with Salcombe Gin
cake

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

Supported by

FOOD Magazine issue 187

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
  1. Preheat the oven to 150°c / gas 2.
  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.
  3. Place the mixture in a greased and floured large loaf tin and cook for 40 minutes.
  4. For the drizzle syrup: while the sponge is baking, put the juice and sugar in a pan and bring to the boil.
  5. Remove the cake from the oven when cooked and, while it’s still hot, brush the syrup over the sponge and leave to cool.
  6. 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.

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

  1. Preheat the oven to 150°c / gas 2.
  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.
  3. Place the mixture in a greased and floured large loaf tin and cook for 40 minutes.
  4. For the drizzle syrup: while the sponge is baking, put the juice and sugar in a pan and bring to the boil.
  5. Remove the cake from the oven when cooked and, while it’s still hot, brush the syrup over the sponge and leave to cool.
  6. 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.
Supported by
Indy Coffee Box - Never have a bad coffee again
Churchill
Supported by
Churchill

Supported by

Churchill
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
food newsletter banner

Supported by

food newsletter banner
Loading...

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.