Back in the summer, in the middle of that crazy heat wave (remember it?), I was contacted by the botanical drinks company Fentimans, to take part in a recipe creation campaign to help promote their amazingly delicious tonic waters.
If you’ve not come across Fentimans before then you’re in for a treat. A UK brand since 1905 they brew botanical tonics and drinks in the most delicious flavours which include; Sparkling Raspberry, Lime and Jasmine and the current flavour of the moment since the Royal wedding – Elderflower.
Despite the fact I was drowning in wedding cake orders it was simply too much of an opportunity to turn down and was also bound to be lots of fun… I mean, baking with Fentimans meant that gin was to be used… and gin AND cake make THE best combination. Right?
I baked, experimented and photographed for hours, (failed a little with a melting gin cheesecake but got there eventually) but baking with gin and tonic became a little easier, and I can’t wait to share the recipes with you on here.
For a sneak peek of what’s to come, pop on over to the Fentimans website where you’ll find details of their pop-up bakery event happening in Notting Hill this weekend… it starts Friday!
So, let’s be-gin… 😉 couldn’t resist the pun, sorry!! Here’s the first recipe, a particular pretty favourite of mine.
Disclaimer… I couldn’t help adding a gazillion photos at the bottom either, it’s just SO pretty… ha!
Gin & Pink Rose Lemonade Cake
‘A light sponge baked with ombre pink layers to match the delicate gin and rose lemonade flavour’.
– 270g caster sugar
– 270g unsalted butter (at room temperature)
– 4 large eggs
– 270g sieved self-raising flour
– 1 large splash of milk
– 20ml of Rose Lemonade
– 20ml of gin
– Pink food colouring
– 250g Unsalted butter (at room temperature)
– 450g icing sugar
– 1tbsp of gin
– 1tbsp of rose lemonade
– sprinkles or similar – decorate as you wish!
- Grease & line 3 x 6” round cake tins with parchment paper
- Preheat your oven to 180C/160C Fan/Gas 4
- Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes
- Add your eggs one at a time mixing each one until smooth
- Add in the milk, gin and tonic and stir in slowly until combined
- Sieve your flour and add in two parts mixing until smooth.
- Add some 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.
- Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly.
- Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
- In a bowl, mix together the icing sugar and butter until pale and smooth. Add the gin and lemonade and pipe between each layer and smooth around the top and outside.