Gin bramble cake
The perfect combination of sweet and sour, this delicious cocktail-inspired bundt cake is a real autumn treat
Once blackberry season is in full swing, crumbles, pies and jams aren’t far behind. But there are other ways to make the most of autumn’s bounty, such as this berry bundt cake.
Studded with blackberries, spiked with gin and topped with a zesty lemon icing, it combines all the flavours you’d expect to find in a Bramble cocktail – a drink that’s become something of a modern classic.
GIN BRAMBLE CAKE
250g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 large eggs, beaten
250g plain flour
1½ tsp baking powder
Zest of 2 lemons
3 tbsp of your favourite gin (I used Silent Pool)
250g blackberries, larger ones sliced in half, plus extra to decorate
For the syrup:
100g caster sugar
For the icing:
150g icing sugar, sifted
2 tbsp lemon juice
2 tbsp gin
1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 20cm diameter bundt tin liberally, using a pastry brush to get into all the crevices.
2. Cream the butter and sugar together until pale and fluffy.
3. Beat in the eggs a little at a time.
4. Sieve the flour and baking powder into the bowl, add the lemon zest and gin, then fold in using a metal spoon.
5. Gently stir in three-quarters of the blackberries. Spoon the mixture into the prepared tin and sprinkle over the rest of the berries, pushing them down slightly before smoothing the top with the back of a spoon.
6. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
7. While the cake is baking, make the syrup. Place all the ingredients in a small pan over a low heat and stir gently to dissolve the sugar. Once dissolved, increase the heat to high and simmer for 10 minutes, or until reduced by half. Pour into a bowl and allow to cool.
8. As soon as the cake comes out of the oven, poke holes all over the top with a skewer. Spoon over the syrup and allow to soak into the cake for 10 minutes. Turn out onto a wire rack to cool completely.
9. To make the icing: combine the icing sugar, lemon juice and gin. Pour over the cake and decorate with berries. Allow to set before cutting into slices and serving.
Cook’s tip: Don’t skimp on the butter when greasing your bundt tin or you won’t be able to turn out your cake.