All my regular readers will know, that whilst I’m not based in the north anymore, Manchester still means a lot to me. So when Forever Manchester got in touch to see if I wanted to join the Caketober campaign.
As part of the Caketober campaign, food bloggers were given a challenge by using a mystery ingredient. Mine was Hoxton Gin. So that was it, something I’d been wanting to make for a while was what I was going to bake… Gin and Grapefruit Drizzle Cake.
So what is Caketober I hear you say? Caketober is a month long celebration combining the perfect pairing of cakes and fancy dress. It an opportunity for companies, organisations and groups of friends to put on a bake sale and don their finest fancy dress day in their office, building or home. All whilst raising money for local charity Forever Manchester, who fund and support community activity across Greater Manchester.
Why am I posting about Caketober in September? Well guys, it gives you a whole month to get signed up and plan your baking! You could get a bunch of your mates together and have a group bake sale, organise a bake sale at work or even sell your bakes at the end of your local parkrun! Forever Manchester is a great charity to raise money for, helping support community projects across the city. Over the last 25 years Forever Manchester have delivered over £35 million into local communities benefiting 1.1 million people!
- 1 Pink grapefruit, juice only
- 50ml Hoxton gin
- 75g Caster sugar
- 200g Caster sugar
- 200g Unsalted butter, plus extra for greasing
- 1 Pink grapefruit, zest only
- 3 Eggs, beaten
- 200g Self-raising flour, seived
- 40g Caster sugar
- 1/2 Pink grapefruit, juice and zest
- 200g Mascarpone
- Preheat the oven to 180C fan. Grease a 20cm springform cake tin with the excess butter and line with grease proof paper.
- For the gin and grapefruit drizzle, mix together the gin, grapefruit juice and sugar until the mixture is well combined and the sugar has dissolved.
- For the sponge, beat the sugar, butter and grapefruit zest in a mixing bowl (or use a stand mixer) until pale and fluffy.
- Add the eggs, beating after each addition until the egg is completely incorporated into the mixture before adding the next.
- Then carefully fold in the flour, using a metal spoon or a the stand mixer on a slow setting.
- Pour the cake batter into the cake tin and bake in the middle shelf of the oven for 30-40 minutes, or until the sponge has risen and is cooked through.
- As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a skewer or knife. Pour over the gin and grapefruit drizzle mixture to soak the sponge, then set aside to cool on a wire rack.
- For the filling mix the juice of the grapefruit into the sugar and dissolve on the hob. Allow to cool. Once cooled, beat this into the mascarpone.
- When the sponge has cooled, cut the cake in half horizontally. Spread the filling all over the lower half of the cake, then place the top half back on.
My cake was sweet, but balanced with a boozy hit. Perfect for a grown up bake sale! However, it would definitely work without the gin, just add in extra fruit juice to your drizzle! Will you be taking part in Caketober? Would you give my cake a go? Let me know in the comments,
P.S. I was sent the mystery ingredient by the guys at Caketober and Forever Manchester, I’m always happy to help charities close to my heart.