Whilst we’ve all been stuck indoors one thing that’s really taken off is home baking. So much so that the supermarket shortages have changed from staples like toilet paper and pasta to baking essentials such as flour and caster sugar.
If you’re looking to get involved with some home baking or are simply looking for a new baking challenge we have something we think you’ll love – a Gin and Blackcurrant Loaf Cake.
Created by the amazing Bristol based bakery Little House Kitchen, the blackcurrant icing is topped with meringue to create a sweet boozy blackcurrant taste that is comforting and satisfying.
If you’re more of a lemon fan consider a lemon glaze gin and tonic cake. And yes it’s as good as it sounds.
Gin and Blackcurrant Loaf Cake Recipe
- 200g butter
- 250g caster sugar
- 40ml gin
- 3 eggs
- 250g self raising flour
- 1/2 tsp baking powder
- 1 tin of blackcurrants
- 100g icing sugar
- 3 tbsp blackcurrant juice (taken from the juice of the blackcurrant tin)
- Preheat the oven to 170℃, Gas Mark 4 and line a 2lb loaf tin with grease proof paper.
- Drain the blackcurrants into a bowl, keeping the juice for the icing. Place 20ml gin into the blackcurrants, mix and leave to soak for 30 minutes.
- Meanwhile, place the butter and sugar inside a large mixing bowl. Use an electric whisk to beat them until light and fluffy.
Add in the eggs and 50g of flour to avoid the mixture from curdling. Whisk together until well combined.
- Add in the remaining flour and baking powder and whisk until all the ingredients are well combined and smooth.
- Add in the blackcurrants and mix with a wooden spoon to avoid them from breaking up and bleeding into the mixture.
- Transfer the mixture into the prepared loaf tin and place in the oven for one hour until the loaf is golden brown and firm. Once cooked, leave the loaf to cool in the tin completely.
- Whilst the cake is cooling, place the icing sugar into a small bowl and pour in the blackcurrant juice and another 20ml gin. Whisk them together until you have a thick runny paste.
- When the cake is cooled take it out of the tin and remove the greaseproof paper. Place the loaf on a serving plate and then pour the icing on top, allowing it to drip down the sides.
- Crush the meringue into small pieces and sprinkle over the top of the loaf. Scatter the freeze dried raspberries over the meringue and then finish off with a drizzle of blackcurrant juice.
- The loaf will keep for four to five days in an air tight container.
Recipe via Little House Kitchen.