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While the cake is cooking, add all the syrup ingredients into pan and simmer on a low heat for 5-7 minutes until slightly reduced. A no-bake vegetarian fresh Pink Grapefruit Tonic Cheesecake with a sweet buttery moreish crisp biscuit base.
Spoon the mixture into tin, and spread evenly. Bake for approx. 45 minutes, until golden brown and a skewer inserted into the cake comes out clean. Add the gin to a large champagne flute and top up with equal measures of rose lemonade and prosecco. I personally prefer using all three ingredients, but a friend of mine preferred hers with more gin and topped up with rose lemonade only. While cupcakes are cooking, add syrup ingredients to pan and simmer on a low heat for 5-7 minutes until slightly reduced and syrup-like in texture. Cover with parchment paper, fill with dried beans and blind bake for 12 to 15 minutes, remove beans carefully and bake again for around 15 minutes, or until golden brown.
Disclaimer
Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly. To finish the cake, make the glaze by combining the icing sugar, Botanical Tonic Water and lime zest. Add more icing sugar if too thin, pour over top of cake and decorate as desired.
Spoon mixture into loaf tin and smooth. Bake for 1 hour, covering with baking paper halfway through to prevent from burning, until skewer inserted comes out clean. Sieve your flour and add in two parts mixing until smooth. Add some pink food gel, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink. Add in the milk and Oriental Yuzu Tonic and stir in slowly until combined. Sieve your flour and add in two parts mixing until smooth. Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat until mixed fully. Add lime zest and milk. For caramelised lemons, slice one lemon, sprinkle with sugar and bake at 180C for 15 minutes until slightly caramelised, allow to cool)
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Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour.
I enjoy mixing drinks at home, but sometimes I feel like I end up spending the whole night just shaking and stirring and filling up other people’s glasses. So when Fentimans asked me to play around with their mixers to come up with some yummy alcoholic drinks for the festive period, I realised this was how I could get rid of my serving problem this Christmas (and New Year’s Eve)! Grease & Line a 2lb (900g) loaf tin with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4. A sweet shortcrust pastry base filled with delicious dark chocolate ganache and flavoured with Fentimans Valencian Orange Tonic Water. I made vodka- and gin-based drinks, together with some fresh fruit. But you don’t have to limit yourself to white spirits, as tequila, for example, will go well with Fentimans Pink Grapefruit, and rum makes a perfect pairing with Fentimans Ginger Beer (although be warned their Ginger Beer & Muddled Lime is a bit on the sweet side).Decorate each cupcake with icing and top with lime slices and mini straws. Rose Lemonade Drizzle Cake Bake in the oven for 50-60 minutes – test the cake after 50 minutes, but a skewer should come out clean, remember everyone’s ovens vary slightly. Recreate the classics with a twist such as the Gently Sparkling Elderflower cupcakes, Pink Grapefruit Tonic Cheesecake, Valencian Orange Tonic Chocolate Tart, Rose Lemonade Drizzle Cake and many more. Slightly muddle the strawberries together with the sugar syrup. Add mint and vodka, give it a stir and add ice. Top up with Fentimans Lemonade. Garnish with mint. Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level.
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