The third edition in the ‘bake and shake’ series, UK gin brand Whitley Neill and top UK chef Mark Sargeant bring us their cake and cocktail recipes using various gin flavours.
This time we have the fantastic flavour combination of rhubarb and ginger to create a wonderful cake that will have you reaching for another slice, and the lip-smacking ginsecco.
Ingredients
200g softened butter
200g caster sugar (plus 3 tbsp for the topping)
3 large free-range eggs
1 tsp vanilla extract or almond extract
200g ground almonds
200g self-raising flour
1 tsp baking powder
300g young rhubarb (trimmed and cut into 2cm lengths)
4 tbsp Whitley Neill Rhubarb and Ginger Gin
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform cake tin with butter and line the base with baking paper.
2. Put the butter, sugar, eggs, vanilla extract, gin, almonds, flour and baking powder in a food mixer. Beat until smooth and thick.
3. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.
4. Cool in the tin for 20 minutes, then turn out onto a wire rack. Serve warm or cold with a massive dollop of clotted cream.
Cocktail to pair: Rhubarb and Ginger Ginsecco
Add 20ml Whitley Neill Rhubarb and Ginger Gin and 5ml lemon juice to a flute glass, top with 100ml Prosecco and garnish with orange zest.
Whitley Neill Rhubarb and Ginger Gin is available at The Drop Store and other major retailers, priced £26 RRP.
