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Salcombe Gin and grapefruit drizzle cake

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

cake

Serves 8-10

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.

Chef’s tip: ‘Everyone’s welcome at our gin & gastronomy evening collaboration with Salcombe Gin on February 1,’ says Scott

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