insideKENT Magazine Issue 81 - December 2018 | Page 73

FOOD+DRINK BAKING FEVER AT CHRISTMAS EVEN IF YOU NEVER BAKE AT ANY OTHER TIME OF THE YEAR, AT CHRISTMAS THERE IS SOMETHING ABOUT THE SCENT OF CINNAMON AND CLOVES HANGING IN THE AIR THAT MAKES US ALL WANT TO DON OUR APRONS AND GET STUCK IN IN THE KITCHEN. THAT’S WHY WE’VE PUT TOGETHER SOME DELICIOUS, IMPRESSIVE BAKES FOR YOU TO WOW YOUR GUESTS WITH (AND ENJOY YOURSELF!). Boodles Mulberry Delight: Gin-Infused Vegan Christmas Cake (serves 15) Launching exclusively in Lily Vanilli’s bakery on Columbia Road throughout December, these bespoke cakes are priced at £4, or via the email, [email protected] Ingredients: Cake: • 220g plain flour • 200g caster sugar • 225ml soy (or other non-dairy) milk • 80ml olive oil • 15ml Boodles Mulberry Gin • 15ml white vinegar • 1tsp baking soda • 1/2 tsp salt • Zest of 1 lemon • 30 raspberries • 1/2 tsp grated nutmeg Icing: • 15ml Boodles Mulberry Gin • 125g icing sugar (you may want to add a little more or less – just add until you get a smooth consistency you like) Quick gin raspberry jam: • 300g raspberries • 2tbsp Boodles Mulberry Gin To decorate: • Dried mulberries (optional) • Edible gold powder (optional) • Nutmeg to grate • Rosemary/flower to garnish Method: 1. Preheat oven to 180°C. 2. Combine the sugar, baking soda and salt evenly with the nutmeg. 3. Combine the soy milk, gin, olive oil and vinegar and whisk together with the dry ingredients until you have a nice smooth batter. 4. Divide the mixture into individual cake tins (ideally mini brioche tins) greased with a little more olive oil, filling 3/4 of the way to the top but you could use a cupcake pan, well greased with olive oil. Pop 2 raspberries in each. 5. Bake for 15 minutes, or until a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool completely. 6. Whilst the cakes are baking, start on the jam. Heat the raspberries and gin in a heavy bottomed pan over a medium-low heat until thickening and the fruit falls apart (around 10 minutes). Leave to cool completely before straining through a fine mesh sieve. 7. For the icing, combine gin and icing sugar in a bowl with a whisk until you have a smooth, thick icing. 8. Once the cakes are cool, pipe or spoon on a drizzle of icing. Fill with jam and garnish with the herbs, flowers and mulberries dusted with gold. 73