When you want to add an extra indulgence to a fabulous cake or an amazing dessert, then it’s time to raid the drinks cabinet. Boozy cakes certainly liven up afternoon tea or morning coffee. Desserts that meet after dinner liqueurs have been popular since sherry first got slipped into the trifle
Here’s a collection of five of our favourite boozy cakes and bakes, both from the team here at Seasoned and from some of our guest chefs. As with all things, enjoy in moderation and eat responsibly!
Boozy Black Forest Swiss Roll
For the cake
- 65 g light brown sugar
- 50 g caster sugar
- 3 eggs
- 1 egg white
- 90 g plain flour
- 1/2 tsp baking powder
- 10 g cocoa powder
For the honeycomb
- butter for greasing
- 200 g caster sugar
- 5 tbsps golden syrup
- 2 tsp bicarbonate of soda
For the cherry jam filling
- 125 g cherries fresh, tinned (not in syrup or frozen)
- 85 g granulated or jam sugar
- Juice of ½ lemon
- 125 g mascarpone
- 125 g double cream
- 4 tbsp kirsch half for the jam, half for the final filling
Grease then line a Swiss roll tin or baking tray measuring 12 x 16 inches. Preheat your oven to 200C.
Whisk the sugars, eggs and egg white until pale and volumised. This can take up to 10 minutes. Into the egg mixture sieve the flour, baking powder and cocoa powder. Gently fold the mixture until combined.
Spread the mix onto the baking tray in an even layer. Bake for 8 minutes. Tip the sponge onto a clean sheet of greaseproof paper, dusted with icing sugar and roll into a tight spiral while still hot. Leave to cool before filling.
Now start your jam. If you’re using fresh cherries, wash and pit them then cut in half. Place the cherries, 2tbsps kirsch and lemon juice into a saucepan and lightly crush them with a potato masher. Simmer the fruit gently over a medium heat for around 5 minutes, stirring occasionally.
Add the sugar, stir through and continue to heat over medium-low until the sugar has dissolved. Once you can see all the sugar has dissolved, turn the heat up and boil the mixture for around 5 minutes, stirring occasionally.
To check if the jam is ready or set, place a teaspoonful of the mixture onto a cold plate and leave for 15-20 seconds before pushing your finger through the jam. If it keeps its shape and wrinkles, then the jam is ready. However, if it’s still a little runny, then continue to boil the mixture for a couple more minutes and test again.
Once you’re happy that it’s set, pour the mixture into a sterilised jar, or leave to cool in the pan if you’re using it straight away.
For the honeycomb, line a tin or baking sheet with some greaseproof paper. Put the sugar and syrup into a small saucepan and place over a low-medium heat to dissolve the sugar and melt the syrup. Once the mixture is bubbling and looks amber in colour, add in the bicarb and remove from the heat, stirring the mixture. Be very careful as the mixture tends to bubble up. Pour the hot bubbling mixture carefully into your prepared tin and leave somewhere safe to cool. This will take a minimum of 30 minutes to cool and harden.
To assemble, spoon around 2/3 of the jam into a medium bowl and add the mascarpone and the kirsch. Mix lightly to swirl the jam into the cheese – you can add more jam if you wish.
Unroll the Swiss roll and gently spread the mixture onto the cake, reserving a small amount to decorate the top. Very gently, roll the cake back up and place on your presentation plate. Dust with a little icing sugar then place the remaining filling in a piping bag and pipe small amounts across the top of the cake then decorate with some of the honeycomb, broken up into bite-size pieces.
This cake is perfect for a cheeky spot of afternoon tea or can be served as a delightful showstopper at any dinner party
Apple and Calvados Cake
For the cake
- 200 ml rapeseed oil
- 2 eggs
- 95 g golden caster sugar
- 95 g wholemeal flour
- 95 g self-raising flour
- 100 g ground almonds
- 1 ½ tsp cinnamon
- ½ tsp baking powder
- 100 g runny honey
- 200 g Bramley apples grated
For the cream cheese icing:
- 35 g butter softened
- 110 g full-fat soft cheese chilled
- 300 g icing sugar
- 1 1/2 tbsp Calvados
- Optional Honeycomb or dried apple slices to decorate
Preheat your oven to 160°c (fan)/180°c/Gas Mark 4. Grease and line a 2lb loaf tin.
In a bowl whisk together the oil and eggs. In a second larger bowl mix together all the dry ingredients: sugar, flours, ground almonds, cinnamon and baking powder.
Add the oil, eggs and honey to the dry ingredients and mix until well combined. Stir in the grated apple and pour into the prepared tin. Bake in the centre of the oven for 1 hour or until an inserted skewer comes out clean.
Leave to cool in the tin.
While your cake is cooling, make the icing. Mix together the butter and soft cheese until combined then beat in the sugar until you have a smooth icing. Gradually add the Calvados, ensuring to combine it well and not let the icing get too runny.
Once the cake is cool, spread the icing over the top of the cake. Top with honeycomb or dried apple slices to complete the decoration.
This recipe is perfect with or without Calvados - making it a perfect staple to have in your baking repertoire.
Gin & Tonic Drizzle Cake by Beca Lyne-Pirkis
For the cake
- 165 g softened margarine
- 165 g caster sugar
- 165 g self-raising flour
- 3 eggs
- 35 g ground almonds
- Zest 1 lime
- 3 tbsp gin
- 4 tbsp tonic
For the drizzle
- 5 tbsp caster sugar
- 3 tbsp gin
- 2 tbsp tonic
- 1 lime sliced thinly into rounds
For the gin and tonic icing
- 250 g icing sugar
- 1 tbsp gin of your choice
- 2 tbsp tonic water
- Squeeze of fresh lime juice
First, preheat your oven to Gas Mark 4/180 C/160 Fan. Grease and line a 1lb loaf tin.
Cream together the butter and sugar. One at a time, add your eggs with a tablespoon of flour with each one to prevent the mixture from splitting. Sieve in the flour, then add the ground almonds and lime zest. Stir until well combined. Add the gin and tonic to the mixture, then stir through and scrape into your prepared tin.
Place onto the middle shelf of your oven and bake. Baking time should be around 40-50 minutes, or until an inserted skewer comes out cleanly.
About 10 minutes before the end of baking time, make the gin drizzle. Place sugar, gin, tonic water and lime slices into a saucepan and bring to a boil. Boil for around 3-5, until the liquid has more of a light syrupy consistency. Turn off the heat. Take out the lime slices and leave them to cool on a plate for around 5 minutes. When they’ve cooled slightly, dust with caster sugar.
Once the cake has baked, keep it in the tin and pierce the cake all over with a skewer or cocktail stick. Slowly drizzle over the syrup. Take your time doing this, it gives the cake a chance to absorb all the syrup. Leave to cool completely in the tin.
Once your cake has cooled, take out of the tin and place onto your presentation plate. To make the icing, first, make a gin and tonic with a squeeze of lime. Sieve the icing sugar into a medium bowl, then add your gin and tonic a teaspoon at a time. You'll want to achieve quite a thick consistency. If the icing is too runny, you’ll find it won't cling to the top of your cake. The right consistency is something like thick double cream. ,
Now pour or pipe your icing onto the cake. Cut the candied lime slices in half and use to decorate the top of your cake.
This is the perfect boozy treat for any gin lover. Why not try it and let us know how it went?
Spiced pineapple tart Tatin with lime Chantilly cream and coconut tuile by Jack Lucas
For the tarts
- 1 small super sweet pineapple
- 1 sheet all-butter puff pastry
- 2 egg yolks
- 100 g caster sugar
- 2 tbsp Malibu
- 1 tbsp butter
For the crème Chantilly
- 300 ml double cream
- 3 tbsp icing sugar
- 1 lime zest only
For the tuile
- 50 g unsalted butter melted and cooled
- 85 g desiccated coconut
- 85 g icing sugar
- 25 g plain flour
- 2 medium egg whites
Preheat the oven to 200 Deg C.
First, remove the skin of the pineapple and the ‘eyes’ by slicing in V-shaped incisions all the way round. Cut horizontally into 2cm slices, and use an apple corer to remove the hard core. Use a large cookie cutter if necessary to yield 5 perfect circles of pineapple, around 10cm in diameter.
Place the sugar in a heavy based saucepan and heat until a light caramel forms. Add in the Malibu and butter and place the pineapple in the pan to coat. Remove and set the pineapple on to a baking tray.
Cut the pastry with a cutter about 2cm larger than each pineapple slice and lay these on top of each one. Crimp the edges and tuck down then brush with egg wash. Place the tarts into the preheated oven for about 20 minutes, or until the pastry is golden.
For the tuile, place the coconut into a small food processor and blitz until fine (but not powdered). Add in the icing sugar, then the flour and then egg whites, followed by the cooled butter. It should form a slightly smooth runny paste.
On a baking sheet, ideally lined with a Silpat liner or similar (or baking parchment), lightly drop a tablespoon of the batter, and spread gently with a spatula. Leave plenty of space between each one. Cook for 5 or 6 minutes, until the tuile edges are turning golden brown. Remove from the oven and, working quickly, lift each one and drape over a rolling pin, so they cool in an elegant curved form.
For the crème Chantilly, add the cream and icing sugar into a bowl and whisk with a hand-whisk until soft peaks are formed. Add in the lime zest and mix until it can just hold a shape – do not over whisk at this stage.
To serve, place the tatin on a plate with a drizzle of caramel from the pan/tray. Dip a dessert spoon into warm water and run through the cream to form a ‘quenelle’ and place on top of the tatin. Finally, top with a tuile and serve.
Serve to your friends at a dinner party or keep it all to yourself - let us know how your tart tatin turns out!
If that’s got you in the baking mood, whether for boozy cakes or anything else, then Seasoned offers baking courses covering everything from doughnuts to fine patisserie, run by baking experts like Great British Bakeoff finalist Beca Lyne-Pirkis. Click here to see the full range of courses currently on offer.