You simply can’t go wrong with coffee and gin. Especially when it’s a cake…
They say all you need in life is coffee and gin. We’ve paired the two before in our Mocha Martini for a twist on the espresso martini. Now we’ve taken it one step further with our new recipe: Espresso Gin Martini Cake.
The idea was all Lindsay Radcliffe’s, the blogger behind Lindsay’s Feast. Very often you’ll find her amongst vineyards throughout Europe, but this time she’s swapping grapes for our juniper-based spirit. A lover of sweets, many of her recipes reflect the comforts of her countryside home in Hampshire, marrying seasonal fruits with plenty of pastry and butter. It’s a change after her years living in some of the world’s largest cities including London and Hong Kong. But it’s also where she’s able to really spend time developing flavours and recipes from her former homes across the world.
Brew the coffee (enough for your cocktail and cake) and whilst you wait for your cake to warm in the oven, begin bookmarking some of Lindsay’s recipes from her Instagram. She’s been featured in an article in The Telegraph on garden parties, so she’ll have plenty of ideas for the upcoming summer.
Espresso Gin Martini Cake
By Lindsay Radcliffe
For the cocoa crumble:
50g butter, very cold
120 plain flour
60g soft brown sugar
30g cocoa powder
For the espresso sponge:
80g plain flour
1 tsp baking powder
2 tbsp cocoa powder
4 large eggs
110g caster sugar
30ml freshly brewed espresso
50g unsalted butter, melted and cooled
For the Brockmans Gin Espresso Syrup:
75g caster sugar
30ml freshly brewed espresso
4 tbsp Brockmans Gin
1 tbsp water
For the Mascarpone butter cream
60g icing sugar
120ml double cream
- First make the cocoa crumble. Preheat the oven to 180C. In a large bowl, rub the flour and butter together until it resembles coarse sand. Add the sugar and cocoa and toss through to combine to create a chocolatey soil. Pour onto a baking sheet lined with grease proof paper and bake for 20 minutes. Leave to one side (This can be made in advance and stored in an air tight container).
- Next make the espresso sponge. Leave the oven on at 180C. Grease and line 2 x 18cm loose bottomed cake tins. Place the eggs and sugar in the bowl of an electric mixer and whisk on high until pale and tripled in volume.
- In a separate bowl, sift the flour, baking powder and cocoa powder together.
- Using a metal spoon, gently fold the flour mixture into the egg mixture in three batches.
- Pour in the espresso and melted butter. Gently fold into the cake mixture until just combined.
- Spoon the mixture evenly into the prepared tins.
- Bake for 18-20 minutes in the preheated oven. The cakes should be springy to touch.
- Remove from the tins and leave to cool completely on a wire rack.
- While the cakes are cooling make the Brockmans Gin Espresso Syrup. Combine all the ingredients in a small saucepan and heat gently over a low-medium heat, stirring occasionally, until the sugar is completely dissolved. Once dissolved, remove from the heat.
- Using a serrated knife cut each espresso sponge in half at the equator, so you’re left with four layers.
- Gently poke the cut side of the cakes a few times with a skewer or fork. Drizzle over the espresso syrup. Reserving a little syrup for serving.
- Next make the mascarpone buttercream. In the bowl of an electric mixer, beat together the mascarpone and icing sugar until well combined, pour in the double cream and continue beating until it reaches a spreadable consistency.
- Build the cake, spreading mascarpone buttercream and sprinkling cocoa crumble over each layer.
- When serving up the cake, drizzle over a little extra Brockmans Gin espresso syrup.