Combining two of our favourite things – gin and cake – top UK chef Mark Sargeant and Whitley Neill Gin have paired up to offer us some tasty treats to whip up. This blood orange gin glaze cake has all of the zesty flavours to get your mouth watering, and read on for a bonus cocktail recipe to pair with the cake, too.
175g soft butter
175g soft brown sugar
2 blood oranges + zest from 2 (or normal oranges)
4 tbsp of Whitley Neill Blood Orange Gin
175g plain flour
1 teaspoon baking powder
50g caster sugar.
1. Preheat your oven to 160 fan and butter your loaf tin.
2. In a mixer beat together butter and sugar until soft, creamy and pale in colour. This should take around four minutes in your mixer. Beat in the zest of 2 of the oranges, then beat in the eggs, one at a time. If the mixture looks a bit curdled, do not worry, just add a tablespoon of the flour. Fold in the flour and baking powder gently, do not over mix, then finally fold through 2 tablespoons of the blood orange gin.
3. Scrape the batter into your loaf tin and smooth the top. Put into your pre heated oven for 45 to 55 minutes. The cake will be ready when the top is firm to the touch and a skewer comes out clean.
4. For the blood orange glaze, juice 2 of the oranges along with the zest and gin. Pour in the 50g of caster sugar and stir well to dissolve. Make holes in the hot cake with a skewer and then pour over the blood orange glaze, making sure the zest is evenly dispersed on the top of the cake. Leave to cool completely in the tin before serving.
Cocktail to pair: Blood Orange Spritz
Add 20ml of Whitley Neill Blood Orange Gin into a rocks glass, top up with soda water and lots of ice and garnish with a wedge of fresh orange.
Whitley Neill Blood Orange Gin is available at The Drop Store and other major retailers, priced £26 RRP.