Dessert

Atlantic Spirit Clotted Cream Cake with Lundy Gin Drizzle

Posted by
Atlantic Spirit Gin
Posted on
28 Apr 2021
DifficultyIntermediate

This recipe was provided by Atlantic Spirit Gin.

Clotted cream is an indulgent and beautiful delicacy from the west country. It helps to make this a deliciously light and tasty cake.

Inspired by a recipe from Delicious magazine.

The Lundy gin is distilled using Lemon balm, thyme, gorse flowers and also rosemary, which is why we use this gin because it is perfect in the drizzle.

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Makes1 Serving
Prep Time1 hrCook Time1 hr 10 minsTotal Time2 hrs 10 mins
 2 Large Free Range Eggs
 225 g Caster Sugar
 227 g Tub of Clotted Cream
 2 Lemons, grated zest
 215 g Self-Raising Flour, sifted
 2 tsp Lemon Juice (keep the rest for the drizzle)
Gin Drizzle
 Remaining Lemon Juice
 50 ml Atlantic Spirit Lundy gin (depending on how ginny you like it)
 1 Fresh Rosemary Sprig (plus extra to garnish)
 5 tbsp Granulated Sugar (be generous)
1

Heat the oven to 180°C/fan160°C/gas 4. Lightly oil & line a 1 litre loaf tin. Use an electric hand mixer to whisk the eggs and sugar in a mixing bowl until pale, thick and almost doubled in size.

2

Gently beat in the clotted cream with the lemon zest and 2tsp juice until smooth, then fold in the flour with a pinch of salt. Pour into the prepared tin, then bake for 60-70 minutes until a skewer pushed into the middle comes out clean. (After 30 mins cover with foil if browning too quickly)

3

To make the drizzle. Put all the juices (apart from the gin) with the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar. Stir.

4

Remove cake from the oven and pierce it all over with a metal skewer, don’t be shy!

5

Add Gin to drizzle mix and stir. Slowly pour over half the hot drizzle while cake is still in the tin, letting it sink in. After a couple of minutes turn out onto a rack to cool.

6

When cooled make holes with a skewer on the underside, then slowly pour over the remaining drizzle.

7

Finally sprinkle with a little sugar and some fresh rosemary.

Ingredients

 2 Large Free Range Eggs
 225 g Caster Sugar
 227 g Tub of Clotted Cream
 2 Lemons, grated zest
 215 g Self-Raising Flour, sifted
 2 tsp Lemon Juice (keep the rest for the drizzle)
Gin Drizzle
 Remaining Lemon Juice
 50 ml Atlantic Spirit Lundy gin (depending on how ginny you like it)
 1 Fresh Rosemary Sprig (plus extra to garnish)
 5 tbsp Granulated Sugar (be generous)

Directions

1

Heat the oven to 180°C/fan160°C/gas 4. Lightly oil & line a 1 litre loaf tin. Use an electric hand mixer to whisk the eggs and sugar in a mixing bowl until pale, thick and almost doubled in size.

2

Gently beat in the clotted cream with the lemon zest and 2tsp juice until smooth, then fold in the flour with a pinch of salt. Pour into the prepared tin, then bake for 60-70 minutes until a skewer pushed into the middle comes out clean. (After 30 mins cover with foil if browning too quickly)

3

To make the drizzle. Put all the juices (apart from the gin) with the rosemary in a small pan and heat gently until the mixture bubbles. Leave to cool for 2 minutes, then add the sugar. Stir.

4

Remove cake from the oven and pierce it all over with a metal skewer, don’t be shy!

5

Add Gin to drizzle mix and stir. Slowly pour over half the hot drizzle while cake is still in the tin, letting it sink in. After a couple of minutes turn out onto a rack to cool.

6

When cooled make holes with a skewer on the underside, then slowly pour over the remaining drizzle.

7

Finally sprinkle with a little sugar and some fresh rosemary.

Atlantic Spirit Clotted Cream Cake with Lundy Gin Drizzle
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