The fantastic Lisa Bennison senior tutor over at Bettys Cookery School has created some delicious Slingsby Gin and Pink Grapefruit loaf cakes in honour of National Afternoon Tea Week. Combining her expert baking knowledge and Yorkshire flare to provide us with these very tasty treats and she’s been generous enough to share the recipe!
Slingsby Gin and Pink Grapefruit Cakes – Makes 6-9
9x fancier mould or 6 x individual loaf tins
For the cakes
100g butter, softened
2 x 50g caster sugar
1 pink grapefruit
Zest of half a pink grapefruit. Peel off half for the drizzle. Juice the grapefruit and keep for the drizzle.
25ml of pink grapefruit juice
25ml Slingsby Gin
2 eggs (medium), separated
50g ground almonds
50g plain flour
¼ tsp baking powder
For the drizzle
½ grapefruit peel and the remaining juice
50g caster sugar
50ml Slingsby Gin
2 bay leaves
5 crushed juniper berries
Extra caster sugar for frosting
- Preheat the oven to 175°C (fan assisted).
- Brush the moulds with a little oil, set aside.
- Separate the eggs and place the whites in a clean, dry, metal bowl and whisk to firm peak stage. Gradually whisk in one measure of 50g caster sugar and keep whisking until the meringue is shiny. Place to one side.
- In a large bowl, cream together the butter and a measure of 50g caster sugar using an electric whisk, until light and creamy. Add the zest of ½ pink grapefruit and beat together.
- Gradually whisk in the egg yolks a little at a time. Fold in the ground almonds, baking powder and flour with a large metal spoon.
- Pour in the 25ml of gin and 25ml of the squeezed pink grapefruit. Continue to fold until smooth.
- Then gently fold the meringue into the cake mix.
- Spoon the cake mixture into the prepared cake tins and bake in a preheated oven for 15 minutes, or until a skewer comes out clean.
- While the cake bakes prepare the drizzle.
For the Drizzle
- Cut the pink grapefruit peel into thin strips and place the peel with remaining grapefruit juice and a 50g measure caster sugar, bay leaves and juniper berries into a heavy based pan.
- Warm over a low heat until the sugar has dissolved. Simmer for a few minutes or until you have a syrupy consistency.
- Remove from the heat add the gin.
- Turn out cakes and place onto a cooling wire. Prick the warm sponge all over with a skewer, remove the bay leaves and juniper berries, and then drizzle half the syrup over each of the sponge cakes.
- Add a little extra caster sugar to remaining syrup and peel to create a frosted sugar glaze. Spoon over the cakes with a few strips of the grapefruit.