Gin for breakfast?
Sharp zesty lemons and lime meet in this jar of loveliness – it’s great on toast, but of course I felt the need to do something a little different with it.
It would work as a swap for jam in a Victoria sponge easily (especially if you’re like me and citrus is more your thing), and I’ve got a savoury dish in mind for another recipe, but the sharpness of this marmalade brought to mind one of my favourite cocktails. The Breakfast Martini.
The recipe is simple – gin, marmalade, cointreau and lemon juice. Sharp, sweet, boozy. And perfect for a drizzle cake. I swapped out the cointreau and lemon juice for orange juice, as there are already sharper notes in the marmalade, and of course added a little bit more gin. And I also bumped up the citrus with some zest in the cake itself – this adds more floral notes, layering up the flavours.
Light, sharp and zesty, this is a perfect summertime cake – if you can take the heat in the kitchen.
- 150g Caster Sugar
- 150g Butter
- 2 medium eggs, beaten
- 150g Self Raising Flour
- Zest of 1 lime
- Zest of 1 small orange
- 3tbsp Lemon marmalade with gin and lime
- Juice of 1 small orange
- 50ml Gin
- Pre heat the oven to 180C/Gas Mark 4.
- Grease and line a 20cm round cake tin.
- In a bow, cream butter and sugar together until pale and fluffy.
- Mix in the eggs, followed by the orange and lime zests.
- Fold in the flour.
- Turn out into a the lined cake tin, and pop into the oven.
- This is a relatively dense cake, so it's worth keeping an eye on it - it should take around 30 minutes. Test by inserting a skewer into the cake - if it is clean when removed, it's done.
- While the cake is baking, put the orange juice, gin and marmalade into a pan, and warm gently until the marmalade melts, and it becomes a syrup.
- Once the cake is done, while still warm, spoon the syrup over the cake.
- Leave until all syrup has been complete absorbed.
- Slice and enjoy.
- This cake is deliberately made a little dry, so it will absorb more syrup - if you feel it needs a little help, poke the top of the cake with a skewer - the syrup will soak in even faster!