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.
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