Product Review: Lemon Marmalade with Gin and Lime, The Bay Tree

Gin for breakfast? 

Now you don’t even have to reach for the cocktail shaker – along with the gin jam from Pinkster, there’s another way to enjoy gin on toast – in this Lemon Marmalade from The Bay Tree. 

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.

 

Breakfast Martini Drizzle Cake
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Ingredients
  1. 150g Caster Sugar
  2. 150g Butter
  3. 2 medium eggs, beaten
  4. 150g Self Raising Flour
  5. Zest of 1 lime
  6. Zest of 1 small orange
  7. 3tbsp Lemon marmalade with gin and lime
  8. Juice of 1 small orange
  9. 50ml Gin
Instructions
  1. Pre heat the oven to 180C/Gas Mark 4.
  2. Grease and line a 20cm round cake tin.
  3. In a bow, cream butter and sugar together until pale and fluffy.
  4. Mix in the eggs, followed by the orange and lime zests.
  5. Fold in the flour.
  6. Turn out into a the lined cake tin, and pop into the oven.
  7. 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.
  8. 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.
  9. Once the cake is done, while still warm, spoon the syrup over the cake.
  10. Leave until all syrup has been complete absorbed.
  11. Slice and enjoy.
Notes
  1. 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!
Gin Fuelled Bluestocking http://ginfuelledbluestocking.co.uk/

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