After having a look at their product selection I decided on a celebration cake featuring Jensen’s Bermondsey Dry gin, Scartlett & Mustard’s passionfruit and lemon curd and Oomeringues lemon stars. I loved every single one of these products – especially the curd which has the most incredible zesty flavour. The cake itself could not be easier to make – it takes just a few minutes in a food processor – and it is dreamily soft and fluffy.
The gin adds a real bite to the glaze – needless to say avoid serving to minors! – and is also used to moisten the cake layers. While the sour cream and curd filling was addictive in the extreme, it needs a little gelatine to help it set.
So if you would rather avoid that, I would suggest you replace the sour cream with mascarpone – check the recipe notes for a variation. I baked the batter in two small tins and cut the cakes in half to create a quadruple layer cake. The cake keeps quite well for a couple of days, stored in the fridge.
- For the cake
- 165 g | 5.8oz plain all purpose flour
- 165 g | 5.8oz caster sugar
- 40 g | 1.4oz desiccated coconut
- 1/2 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 100 g | 3.5oz cold unsalted butter cubed
- 2 large eggs
- 100 ml | 3.5 fl oz whole milk mixed with 1 tbsp lemon juice
- 1 tbsp gin
- zest of 3 unwaxed lemons
- a little butter and flour to grease the cake tins
- To brush on cake layers optional
- 4 tbsp gin
- 4 tbsp sugar
- 2 tbsp lemon juice
- 200 g | 7oz lemon and passionfruit curd
- 300 g | 10.5oz sour cream
- 1 envelope powdered gelatin
- 300 g | 10.5oz icing sugar
- 2 tbsp lemon juice
- 2 tbsp gin
- Lemon meringue kisses and lemon zest to decorate
- Preheat the oven to 180C | 350F. Grease 3x15cm (6in) cake tins and line the bottoms with baking paper. Dust with flour and tap out any excess.
- Add the flour, sugar, coconut, baking powder, bicarbonate of soda and salt into a food processor fitted with a metal blade. Add the cubed butter and pulse until the mixture resembles breadcrumbs.
- Add the eggs and pulse again until mixed in. Add the milk, gin and lemon zest and blend for 2-3 minutes until the batter is smooth. You may need to scrape the sides of the bowl with a silicone spatula to make sure everything is well blended.
- Divide the batter into the prepared tins and bake for 20-25 minutes. The cakes are ready when springy to the touch and a skewer inserted in the centre comes out clean.
- Cool on a wire rack and then gently turn the cakes out of the tins. Heat the gin, lemon juice and sugar in a small pot until sugar dissolves then brush over two of the cake layers (optional).
- Mix the lemon and passionfruit curd with the sour cream. Sprinkle the gelatine powder over 5 tbsp hot water and stir until it dissolves. Let it cool slightly and mix with the filling. Chill in the fridge until it is becomes firm but still spreadable (stir occasionally to check how it is setting).
- Sandwich the cake layers with the filling and then chill again while you prepare the glaze.
- Put the icing sugar in a bowl and add the gin and lemon juice. Mix together and then add a little water to thin until you have a spreadable smooth glaze. Spoon the glaze over the cake, letting it drip down the sides. Decorate with the meringue kisses and add sprinkle with lemon zest.
Variation: use mascarpone instead of sour cream (leaving out the gelatine powder) and fold the curd until it is rippled through. Use it to fill the cakes..
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