Gin, Elderflower and Lemon Cake
We love a good cake! So when we met Susan, the baker behind Foxy Cakes & Bakes, we knew that we wanted a piece (get it?!)
What better time to share this with you, than just in time for the launch of the Great British Bake Off 2019.
When Susan first popped into the distillery a few months ago, she delivered me the most beautiful gin macarons, we'll share this recipe with you one day if she lets me! So naturally, on her second visit to the distillery to top up her gin shelf, she had set the bar very high for gin baked deliveries!!
It is extremely safe to say that Susan did not disappoint. The recipe that we're going to share with you is for her Naked Gin, Elderflower and Lemon Cake.
And here's how it's done!
On your marks, get set, BAKE!
150g unsalted butter, softened
150g golden caster sugar
150g self-raising flour
1 tsp baking powder
3 large eggs, beaten together (we like the beautiful Scamans Eggs!)
1 tbs ,milk (whole or semi-skimmed)
Pinch of salt
Finely grated zest of 1 large lemon
Lemon Gin Syrup
75g golden caster sugar
Juice of half a large lemon
2 tbs of London Dry Pin Gin
Elderflower & Gin Buttercream 150g unsalted butter, softened
300g icing sugar
Few drops of elderflower extract / elderflower cordial to taste (the Belvoir one is super tasy!)
2 tbs London Dry Pin Gin
5 tbs of lemon curd (either homemade or shop bought)
Choose your favourite but I like to use a natural decoration with this cake such as lavender, rose petals or herbs*
*Ensure that any flowers or leaves are edible and washed.
1. Preheat oven to 180C (160Fan)/350F/Gas 4
2. Base line 3 x 15cm/ 6” round sandwich tins and grease sides well.
3. Make Sponge Cakes: Beat butter with sugar in a standmixer with paddle attachment or using an electric hand mixer until light and fluffy.
4. Combine the flour, baking powder and salt in another bowl.
5. Add half of the egg mixture and the milk and mix on a low speed until combined.
6. Add half of the flour mixture and mix on a low speed until combined.
7. Use a spatula to scrape around the sides and bottom of the bowl to ensure that no ingredients are left unmixed.
8. Repeat until all of the eggs and flour mixture are used.
9. Finally, add the lemon zest and mix on a low speed until combined.
10. Divide the mixture between the 3 tins, smooth the tops and bake for 15-20 minutes until the tops are golden and the cake is starting to shrink away from the sides of the tin.
11.Whilst the sponges are baking, make the Syrup: Combine the lemon juice, gin and sugar in a small bowl and microwave for 30 seconds.
12.Repeat microwaving for 30 seconds at a time until the sugar is completely dissolved and you have a clear syrup.
13.Once the sponges are taken out of the oven, place them on a rack and poke a few holes through them with a fine skewer or cocktail stick.
14.Carefully spoon the syrup between the three sponges evenly, ensuring that the whole of the surface is covered.
15.You may not need all of the syrup. The sponge needs to be moist, not soggy.
16. After 5 minutes, carefully remove the sponges from the tins and leave to cool until completely cold.
17.Make the Buttercream: In a standmixer with the paddle attachment or with an electric handheld mixer, beat the butter until pale and fluffy.
1. Peel off lining paper from bases of sponges.
2. Place first sponge on cake stand/board and spread with one quarter of the buttercream, ensuring you take it right to the edges.
3. Place the second sponge on top and spread the top with lemon curd.
4. Finally, take the third sponge and place it upside down on top of the other two sponges.