Monday, 4 July 2016

Damson and sloe gin cake.

A rather scrumptious treat that takes the tasty seasonal fruit and gives it a good dousing in booze, making for a tasty bake that's rather delicious, so much that it probably won't last for long!

  175g caster sugar
  175g butter
  2 large eggs
  250g self raising flour
  150g chopped damsons
  3 shots of sloe gin
  chopped walnuts to decorate

Pre heat your oven to 180c/160c fan/gas mark 4, grease and line a large loaf tin with a strip of baking paper, it should just be sticking out over the top of the tin making for a swift and easy removal of the cake later.

Cream together the butter and sugar till pale and fluffy, then add in the eggs one at a time till combined.

Sift in the flour and blend together, it will look a little thick at this stage but don't fret, it'll turn out lovely!

Add the chopped damsons, leaving a couple aside to place on top later, for mine I used a batch of frozen damsons saved from last season, but as we're fast approaching damson season again this bake will be perfect for those freshly plucked damsons! If like me your using frozen damsons, let them thaw a little, then chop them and pop them into the bowl. Give them a good mix, the mixture should start to develop pretty purple swirls at this stage as you stir the damsons in.

Finally, finish off the mixture by adding 1 shot of sloe gin and mixing it in, then spoon the mixture into the tin.

Add the saved damsons to the top of the bake, along with a handful of chopped walnuts, sprinkle them both on, they don't have to be perfectly placed, then pop the cake into the oven and bake for 1 hour, till a skewer comes out clean.

Once you've removed the cake from the oven, use a cake skewer to poke small holes into the cake, do this several times. You'll be dousing the cake in a further 2 shots of the sloe gin, allowing it to seep into the cake whilst it cools. To do this I spooned the sloe gin using a small teaspoon, drizzling it all over the top of the cake, then leave the cake in the tin for an hour to cool.

Once cooled, remove the cake from the tin, the baking paper will help you to remove this rather easily, then simply place the cake onto a wire rack to cool and your scrumptious bake is ready to eat!

Recipe adapted from BBC Good Food.