GIN & TONIC CAKE RECIPE | BBC GOOD FOOD
Fan of gin & tonic? What could be better than your favourite tipple in cake form? A fabulous showstopper for afternoon tea or a summer celebration
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 45 minutes
Prep Time 1 hours
Cook Time 45 minutes
Yield 15
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
- Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it’s a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
- Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
- To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
- To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up – this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
- To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
Nutrition Facts : Calories 517 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.77 milligram of sodium
LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC …
Decorate this simple elderflower and lemon cake with edible flowers for a showstopping celebration dessert. It's perfect for a wedding or birthday
Provided by Cassie Best
Categories Dessert, Treat
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield Serves 15-18
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins.
- Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. Once cool, you can wrap in cling film and keep for 3 days before icing.
- To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, use a spatula to mash the mixture together (this will help to prevent an icing sugar cloud) then whisk again. Add the remaining icing sugar, cream cheese and lemon zest, mash again, then whisk again until smooth.
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
Nutrition Facts : Calories 715 calories, FatContent 38 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.13 milligram of sodium
More about "yogurt cake recipe - bbc recipes"
GIN & TONIC CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert, Treat
Calories 517 calories per serving
- To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC …
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
GIN & TONIC CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Afternoon tea, Dessert, Treat
Calories 517 calories per serving
- To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
LEMON & ELDERFLOWER CELEBRATION CAKE RECIPE | BBC …
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dessert, Treat
Calories 715 calories per serving
- Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides, covering the cake in swirls (don’t worry about it looking too perfect). Add the final bit of icing to the top and use it to cover any patches where the cake is poking through. Decorate with fresh flowers.
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