UK gin brand Whitley Neill has collaborated with top UK chef Mark Sargeant to bring you a ‘bake and shake’ this Mother’s Day. If you are lucky enough to be in a bubble with your special lady then why not whip up these gin themed delights and sit down for an afternoon tea with flair? If not, prepare this delicious blackberry flavoured cake and cocktail and drop them off for her to enjoy.
Ingredients
Cake
200g blackberries
4 tbsp Whitley Neill Blackberry Gin
110g unsalted butter (softened)
145g caster sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon ground cinnamon
55g egg whites
155g plain flour
Cream cheese frosting
100g icing sugar
140g double cream
1 tsp vanilla extract
pinch of sea salt
225g full-fat Philadelphia cream cheese
4 tbsp Blackberry gin
Method
1. Frosting: Whisk sugar, cream, vanilla, gin and salt. Mix at medium-low speed until sugar is dissolved. Increase speed to high and continue beating until cream is as thick as Greek yogurt, about two minutes. Add the cream cheese and mix until smooth and creamy then refrigerate until needed.
2. Cake: Using a blender, purée the blackberries and gin until totally smooth. Measure out 170ml fresh blackberry purée. Preheat oven to 180°C. Lightly grease an 8- by 2-inch cake tin and line with parchment.
3. In the bowl of a stand mixer fitted with paddle attachment, combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on a low speed to roughly incorporate, then increase to medium and beat until fluffy and light, for about five minutes. With the mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about 1/3 of the plain flour, followed by 1/3 of prepared blackberry purée. Repeat with remaining flour and fruit, working in thirds as before. The batter should look bright purple.
4. Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in the pan for one hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool. Top with a batch of cream cheese frosting and a handful of fresh blackberries and serve.
Cocktail to pair: Bramble Cocktail
Add 50ml Whitley Neill Blackberry Gin, 25ml lemon juice, ¾tbsp sugar syrup (use honey as a simple replacement) and ¾ tbsp crème de mûre to a cocktail shaker, shake and serve over ice. Garnish with fresh blackberries and a wedge of fresh lemon.
Whitley Neill Blackberry Gin is available at The Drop Store and other major retailers, priced £26 RRP.
