Go To Business Site

Bakewell cake filled with Clare's Preserves' Pink Exmoor Gin Marmalade

Recipe by Martin Ford and Richard Parsons of The Coffee Cabin, Appledore

"We opened The Coffee Cabin three years ago and have won multiple awards including three consecutive Taste of the West golds. We're pleased to use Clare's Pink Exmoor Gin Marmalade, which inspired this recipe"

Clare Gault, Chef/Owner, Clare's Preserves, Bovey Tracey says "I love people's reactions when they try our products for the first time - the pleasure on their faces is a delight to see."

This recipe is taken from our recipe book: A Taste of the West Country produced by our publishing partner We Make Magazines Ltd

Photography © David Griffin Photography

Ingredients

  • For the shortbread base
  • 125g salted butter (cubed)
  • 55g caster sugar
  • 180g plain flour
  • For the sponge
  • 225g butter or margarine
  • 225g caster sugar
  • 225g ground almonds
  • 50g plain flour
  • 3 medium eggs
  • 1tsp orange extract
  • For the filling and decoration
  • 1 jar of Clare's Preserves' Pink Exmoor Gin Marmalade
  • 40g flaked almonds
  • 75g icing sugar
  • 5g butter
  • a few teaspoons of hot water

Method

  1. To make the shortbread base
  2. Preheat the oven to 170° C/gas mark 3½. grease three 20cm loose-bottomed tins and line with baking paper
  3. With an electric mixer beat the butter and sugar until pale and fluffy, then add the flour. Combine on a low speed until it becomes a fine breadcrumb
  4. Press into one cake tin and smooth out using the back of a spoon. Bake for 15-20 minutes until golden
  5. To make the sponge
  6. Into the same mixing bowl add the butter, caster sugar, ground almonds, eggs, orange extract and flour, mixing until well combined.
  7. Divide the sponge mix into the two remining tins and make level. On top of each dot and siwrl with three teaspoons of the marmalade. Sprinkle one with flaked almonds. Bake both at 180° C/gas mark 4 for 25 minutes
  8. To assemble the cake
  9. When all the components are cooled first spread the shortbread with marmalade, then cover with the plain sponge and cover the top with marmalade. On top of this place the flaked almond-topped sponge
  10. To decorate melt the butter with icing sugar and add one teaspoon at a time of hot water, mixing until it is the consistency of double cream. Zigzag this over the cake and allow to set. Enjoy!
  11. TOP TIP Be generous with the marmalade when assembling the layers.