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Gin and Baking

Posted by Silent Pool Distillers on 16th Apr 2020

Our gins are both versatile and delicious. Below we share some fabulous cake recipes enhanced with a range of our gins and gin cordials.

If you have a favourite cake recipe that includes Silent Pool Gin or one of the gins from our Small Batch range then send us an image and the recipe. We’ll include our favourites here!


Lemon and Blackberry cake with Blackberry Gin Cordial

A show-stopping Yotam Ottolenghi recipe with a gin twist!

Cake:

8 large eggs, whites and yolks separated

2/3 cup plus 3½ tablespoons granulated sugar, divided

1 tablespoon lemon juice

3/4 teaspoon finely grated lemon zest

1/2 cup plus 1 tablespoon all-purpose flour

Pinch of salt

Icing sugar for dusting

Blackberry puree:

12 ounces blackberries - fresh, or frozen and defrosted

1/4 cup granulated sugar

1 tbsp  Blackberry Gin Cordial

Blackberry butter cream:

1/4 cup sugar syrup

1/2 cup plus 1 tablespoon granulated sugar

1/2 vanilla bean, seeds scraped and reserved

4 large egg yolks

1¼ cups plus 1 tablespoon unsalted butter, cut into 1-inch cubes, softened

1/2 cup blackberry pureé (recipe above)

Preheat the oven to 400°F. Line a shallow 12- by 15-inch rimmed baking sheet with parchment paper and set aside.

To make the cake:

Whisk the egg yolks with the lemon juice and 2/3 cup of sugar plus two tablespoons. Beat on medium-high speed for about 3 minutes, until pale and thick.

Transfer the mixture to a large mixing bowl and sift the flour and salt directly over the egg mixture in two batches, folding through the mixture with a rubber spatula. Sprinkle the lemon zest on top and set aside.

In a clean bowl, whisk the egg whites on medium-high speed until soft peaks form, then slowly pour in the 1½ tablespoons granulated sugar. Continue to whisk until firm peaks form, then gently fold a third of the egg whites into the egg yolk mixture until incorporated.

Finally, fold in the remaining egg whites until combined, and then scrape the mixture into the lined baking sheet. Even the surface out with a small spatula and bake for 15 minutes, or until light golden brown.

Once cooked, leave to cool in the tray for 5 minutes before dusting the top lightly with icing sugar. Place a clean kitchen towel on top of the sponge cake and then flip it over so that it is lying on top of the kitchen towel. Peel away the paper and trim the edges of the sponge to straighten out the edges. Starting at the shorter edge of the cake, carefully roll it up (along with the kitchen towel). This is to "train" the cake, ready for rolling up again later.

After about 20 minutes, or when no longer warm, unroll the cake. With the short end facing you, measure and cut three equal strips parallel to the long edge, each about 4 inches wide. Cover with a clean kitchen towel and set aside.

To make the puree:

Place 10½ oz of the blackberries and granulated sugar in a medium saucepan and place over medium-low heat. Warm through for 4-5 minutes, until the blackberries have softened and the sugar has dissolved.

Transfer to a food processor, add  Blackberry Gin Cordial and blend to form a purée. Strain through a fine-mesh sieve set over a bowl to catch the purée; you only need 2/3 cup, so save any extra in the fridge for another use.

To make the buttercream:

Place the corn syrup, granulated sugar and vanilla seeds in a medium saucepan. Place over low heat and stir until all the sugar dissolves. When all the sugar has melted, stir again, increase the heat to medium and simmer until bubbles begin to appear. Swirl the pan gently and continue to simmer until there are large bubbles all over the surface of the syrup.

While the syrup is cooking, beat the egg yolks on medium-high speed until thick and pale yellow in colour.

Remove the pan from the heat and carefully pour the hot syrup in a slow, steady stream down the edge of the mixing bowl into the beating yolks. When all the syrup has been added, increase the mixer speed to high and continue to beat the mixture for about 10 minutes, until the outside of the bowl is no longer warm. Gradually add the butter, one cube at a time, and continue to beat for another minute until the buttercream is smooth and light. Add 1/2 cup of the blackberry purée and beat on medium speed until fully incorporated.

To assemble:

Spread each of the strips of sponge with about 3 ounces of the buttercream; this should leave about 10½ ounces to frost the top and sides of the cake. Take one strip of sponge and, starting with the short end, roll it up. Once this strip is rolled, position the exposed end at the beginning of the next strip and keep rolling. Once this is rolled position the exposed end at the beginning of the last strip and continue to roll. Turn the cake onto a serving plate so that it is standing on one of its flat ends.

Spread the remaining buttercream all over the top and sides of the cake, smoothing with a spatula to create an even surface. Dribble the remaining 1/4 cup blackberry purée on top of the cake and top this with the remaining blackberries.

Recipe adapted from Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh,



Two Gins & Carrot Cake

A Silent Pool Gin frosted carrot cake drenched with Silent Pool Distillers Spiced Redcurrant Gin syrup. Consider it one of your five a day!

Carrot cake:

170g light soft brown sugar

170 ml sunflower oil

3 beaten large eggs

140g grated carrot

Grated zest of one large orange

100g sultanas

170g Self raising flour

1 tsp bicarbonate of soda

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Redcurrant Gin Drizzle:

50g caster sugar

50ml water.

2 tbls  Silent Pool Distillers Spiced Redcurrant Gin

Silent Pool Gin Frosting:

150g icing sugar (added 50g at a time)

180g cream cheese

90g butter

1 tblsp orange juice

1 tblsp  Silent Pool Gin

To make the cake

Place the sugar and oil in a bowl and mix with a spatula.

Add the carrot, sultanas and orange juice then mix in the beaten eggs.

Fold in the sifted dry ingredients.

Spoon the mix into an 20cm round tin

Bake in a pre heated oven for 45 mins at 180C or 160C fan.

To make the syrup

While the cake is cooking make the syrup by putting the sugar and water in a small saucepan, bring to the boil for 2 mins. Cool. Add the  Spiced Redcurrant Gin.

When the cake is cool cut in half and drizzle the syrup over both halves.

To make the frosting

Beat the cream cheese and butter together and then slowly add the icing sugar along with the  gin and orange juice.

Assemble the cake by layering with half of the frosting and then put the remaining frosting over the top of the cake.

Strawberry and Chamomile Gin Cordial cake

Enhanced with the honeyed notes of Chamomile Gin Cordial for a spectacular summertime bake!

Sponge cake:

100g each of butter and margarine

200g caster sugar

1/4tsp vanilla extract

4eggs

200g self raising flour

Strawberry filling:

500g strawberries

30ml Silent Pool Distillers Camomile gin cordial

Chamomile cream:

60ml Silent Pool Distillers Camomile Gin Cordial

300ml double cream

1-2 tbls icing sugar

To make the cake

Beat the butter and sugar together until pale. Add the eggs one at a time beating well between each addition. Add the vanilla.

Fold in the sifted flour.

Divide the mixture between 2 greased 8 inch sandwich tins.

Bake in a pre heated oven for 30mins at 160C fan.

To prepare the strawberries

Macerate 300g of the strawberries in the 30ml Camomile Gin Cordial for at least 30 mins.

Strain the strawberries, keeping the liquid.

To make the chamomile cream:

Whip the cream with 60ml Camomile Gin Cordial and icing sugar.

When the cakes are cool spread one of the cakes with half the cream and drizzle over the remaining liquid.

Place the other cake on top and cover with the remaining cream and the remaining strawberries

Strawberry and Carrot Cake recipes by Aly McManus

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