A show stopping cake perfect for gin lovers, with the tart, zesty flavour of grapefruit.
Makes one large cake.Products used:
MasterClass Non-Stick 20cm Loose Base Spring Form Cake Pan
MasterClass Non-Stick 15cm Loose Base Spring Form Cake Pan
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Electronic Dual Dry & Liquid Platform Scales
MasterClass Smart Ceramic 35 x 22 cm Reinforced Copper-Coloured Cooling Rack
Ingredients:
For the top tier
225g self-rising flour
225g caster sugar
225g butter
4 medium free range eggs
Splash of milk
Zest of 1/2 pink grapefruit
For the bottom tier
400g self-rising flour
400g caster sugar
400g butter
7 medium free range eggs
Splash of milk
Zest of 1 pink grapefruit
For the buttercream
500g unsalted butter
400g icing sugar
25ml gin
50ml pink grapefruit juice
To decorate
1 pink grapefruit
80g granulated sugar
35ml gin
35ml tonic
Roses (optional)
Method:
Pre-heat oven to 175°C.
Mix together the butter and sugar until the mixture becomes light and fluffy.
Into the creamed mixture add one egg at a time and mix together until fully incorporated.
Add the zest of the grapefruit.
Sieve and fold the flour into the egg, butter and sugar mixture until fully incorporated and smooth.
If your mixture is a little stiff add a splash of milk.
Fill the cake tin with the mixture and place in the oven for 35-40 minutes.
Repeat this process for the 6” cake but bake for 25 minutes.
Allow the cakes to cool before icing.
Whilst the cakes are cooling, mix together the butter and icing sugar until smooth and pale.
Fold in the gin and grapefruit juice quickly being careful not to let the mixture split – add a bit more icing sugar if it needs stiffening up.
Once the cakes are cool, cut the cakes in half and spread or pipe the buttercream around the edges, then fill the middle with more buttercream.
Stack the together.
To make the syrup - mix together the sugar, gin and tonic. You should still be able to see the grains of sugar within the syrup.
Decorate with the gin and tonic syrup, wedges of grapefruit and roses.
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