As I alluded to in my previous recipe, Dubonnet with gin, Darina had an idea of making a cake based on the Queen’s favourite drink. After giving it a little thought, I decided to use my old recipe for lemon drizzle with gin and combine it with some sort of Dubonnet ‘element’.
Dubonnet is classed as a fortified wine which is flavoured with herbs and spices. I’ve not come across it before last week but I’m instantly a big fan. It’s similar to port wines but even a little sweeter and those herbs give it a slightly unusual, more complex taste.
But how to incorporate this lovely drink in a cake that already is an adventure by itself? Three words: royal icing & jelly. I’m not a fan of cream cheese or buttercream icing but what I do like is royal icing (no eggs in mine). The Dubonnet gives the icing a beautiful, soft, colour that is somewhere between pink and purple. Kind of reminds me of flowering heather.
I’ve not made jelly in a long time so this was quite a lot of fun. Idea behind that was to leave a more distinctive and noticeable appearance of the wine in the cake, you could eat it by itself from inside the cake. My jelly layer ended being just over 1 cm thick (using 23 cm cake base and 50 cl of fluid, more on this in a bit), you could shine a light through it as it sat there sandwiched between two layers of lemon drizzle.
OK, enough chat, on to the recipe. I really hope you give this a try, I know it’s a bit of work but it’s quite likely the best cake I’ve ever made–or tasted for that matter.
The Royal Dubonnet cake
Moist cake that’ll definitely impress your guests. Pretty alcoholic so don’t let kids go crazy with this.
Ingredients: Lemon drizzle base
- 225 g soft butter
- 255 g sugar
- 4 eggs
- 255 g self raising (or plain flour and 2 tsp baking powder)
- grated zest of a lemon
- 20 cl lemon gin liqueur
- 10 cl apple juice
- juice of one lemon
- 25 g sugar
Ingredients: Dubonnet jelly
- 30 cl Dubonnet
- 20 cl red grape juice
- gelatine (vegetarian if available)
Ingredients: Royal icing
- 250 g icing sugar
- 40 ml Dubonnet
Method: lemon drizzle base
- Preheat oven to 180°C
- Mix soft butter with sugar using a hand mixer. Continue mixing and add eggs one at a time
- Then add flour and lemon zest. Only mix until dough is thoroughly mixed
- Pour into a 23 cm cake tin and bake for 45 minutes or until ready. (Normally I don’t recommend using a silicone base but as we’re using the same base to make our jelly it is advisable. It is perhaps easier to get the jelly out of a silicone one.)
- When ready, let it cool for 5 minutes, remove from the base and slice in two. Horizontally, obviously.
- Dribble the mix of gin, apple juice and sugar on the cake to moisten it. Remember to do both sides and pour on the cut side.
- Pour the red grape juice and Dubonnet in a small sauce pan
- Whisk in the gelatine
- carefully bring to boil and simmer for a minute
- Pour the mix in to the cake base used for making the cake (make sure it’s not one with a removable bottom)
- Put it in a fridge for at least an hour to set
Method: the assembly
- Once the jelly has set or you’re almost ready to serve it, place bottom of the cake with cut side down on top of the jelly.
- Put a plate on top and in one continues fast movement bring the whole thing upside down
- Place it on a table and carefully remove the cake tin. You should end up with cake in the bottom with a clear layer of jelly on top of it
- Now all you need to do is put the other half of the cake on and spread royal icing on top
- When mixing the royal icing, make sure it’s very thick. It will suck moisture out of the cake and flow down the sides
While it’s OK to make the lemon drizzle base the day before serving, do not add the jelly layer much before serving. The sponge will literally suck the jelly dry in about a day and you’re left with a layer of jam.
Preparation time: 1 Hours
Cooking time: 2 hour(s)
Number of servings (yield): 12