Cosmopolitan Cocktail Cake | Good Housekeeping UK
- 5 years ago
This Cosmopolitan cocktail cake is the perfect boozy treat.
Read the full Cosmopolitan cocktail cake recipe here: http://bit.ly/2vd5hdv
Directions
Preheat oven to 180°C (160°C fan) mark 4. Brush a 2 litre (3½ pint) bundt tin with melted butter, add a couplen of tablespoons of polenta and tilt the tin so that it coats the inside.
In a bowl, beat the butter and sugar until pale and creamy. Add eggs, one at a time, whisking well in between each addition. If the mixture begins to split, whisk in 1tbsp of flour.
In a bowl, mix together the polenta, flour, baking powder and a pinch of salt. Add this to the egg mixture and fold in. Finally, fold in the orange zest, 3tbsp orange juice and Cointreau. Reserve any remaining juice from the orange for the syrup (about 1tbsp).
Scrape mixture into the tin and bake for 40min. Meanwhile, make the syrup: put the cranberry juice, sugar and reserved orange juice into a pan. Heat gently until the sugar dissolves, increase the heat and simmer for 3-5min until syrupy. Add lime juice, Cointreau
and vodka, mix well, and set aside.
Remove the cake from the oven and leave to cool in the tin for 10min. Using a skewer, poke holes halfway down into the cake (be careful not to go through to the bottom) and slowly spoon over the syrup. Leave to cool for a further 30min in the tin, then remove to a wire rack to cool completely.
For the icing, mix cranberry juice into icing sugar until smooth and thick.
Transfer the cooled cake to a cake stand or platter. Drizzle over icing and scatter with chopped cranberries.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full Cosmopolitan cocktail cake recipe here: http://bit.ly/2vd5hdv
Directions
Preheat oven to 180°C (160°C fan) mark 4. Brush a 2 litre (3½ pint) bundt tin with melted butter, add a couplen of tablespoons of polenta and tilt the tin so that it coats the inside.
In a bowl, beat the butter and sugar until pale and creamy. Add eggs, one at a time, whisking well in between each addition. If the mixture begins to split, whisk in 1tbsp of flour.
In a bowl, mix together the polenta, flour, baking powder and a pinch of salt. Add this to the egg mixture and fold in. Finally, fold in the orange zest, 3tbsp orange juice and Cointreau. Reserve any remaining juice from the orange for the syrup (about 1tbsp).
Scrape mixture into the tin and bake for 40min. Meanwhile, make the syrup: put the cranberry juice, sugar and reserved orange juice into a pan. Heat gently until the sugar dissolves, increase the heat and simmer for 3-5min until syrupy. Add lime juice, Cointreau
and vodka, mix well, and set aside.
Remove the cake from the oven and leave to cool in the tin for 10min. Using a skewer, poke holes halfway down into the cake (be careful not to go through to the bottom) and slowly spoon over the syrup. Leave to cool for a further 30min in the tin, then remove to a wire rack to cool completely.
For the icing, mix cranberry juice into icing sugar until smooth and thick.
Transfer the cooled cake to a cake stand or platter. Drizzle over icing and scatter with chopped cranberries.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi