This beautiful cake is the perfect centrepiece at any Summer Party and tastes decadent. Plus there is Gin, so what could be better?
Ingredients:
275g Golden Caster Sugar
275g Roddas Butter (room temperature)
4 Large Free Range Organic Eggs
275g Self-Raising Flour
1 Large Splash of Whole Milk
25ml Fentimans Rose Lemonade
25ml Bombay Sapphire Gin
Pink Food Gel Colouring
255g Roddas Butter (at room temperature)
455g Icing Sugar
1tbsp Bombay Sapphire Gin
1tbsp Fentimans Rose Lemonade
Method:
Grease & line x3 6” round cake tins with parchment paper
Preheat your oven to 180C/160C Fan/Gas Mark 4.
Now add the 275g butter and caster sugar to your stand mixer bowl and beat until pale and creamy – this takes up to 5 minutes.
Then add your eggs one at a time, mixing until smooth.
Add in the whole milk, 25ml gin and 25ml lemonade and stir in slowly until incorporated.
Now sift your flour from a height and add in two parts, mixing until smooth.
Then add the pink food gel, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
Then fill each tin, level each one using an offset spatula and bake in the oven for 30-40 minutes, a skewer inserted into the centre should come out clean.
Once baked, remove from the oven and leave to cool in the tin for 20 minutes then transfer to a wire rack to cool completely.
In another large mixing bowl, mix together the icing sugar and 255g butter until pale and creamy. Add 1tbsp Gin and 1tbsp lemonade, pipe between each layer and smooth around the top and outside. Delicious!
The Cornish Baker®
www.cornishbaker.com
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