Garden Negroni Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened, plus extra for greasing</li><li class="ingredients-single-item">225g caster sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">225g self-raising flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30ml botanical gin (such as Hendrick's)</li><li class="ingredients-single-item">For the Negroni syrup:</li><li class="ingredients-single-item">60ml botanical gin</li><li class="ingredients-single-item">60ml sweet vermouth</li><li class="ingredients-single-item">60ml Campari</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp Campari</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Orange slices</li><li class="ingredients-single-item">Fresh rosemary sprigs</li><li class="ingredients-single-item">Edible flowers (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9×5-inch) loaf tin</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Skewer or toothpick</li><li class="equipment-single-item">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (150°C fan). Thoroughly grease your loaf tin with butter and line with baking parchment, ensuring you have some overhang for easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or stand mixer, cream together the butter and sugar until very pale and fluffy, about 5-6 minutes. This extended creaming creates tiny air bubbles that will help your cake rise beautifully and achieve a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of your measured flour to stabilize the emulsion.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold in the sifted flour and baking powder using a large metal spoon or rubber spatula. The folding technique preserves the air you've incorporated during creaming, ensuring a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the orange zest, vanilla extract, and 30ml of gin to the batter. Fold gently until just combined - overmixing now will develop gluten and lead to a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to your prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cake bakes, prepare the Negroni syrup. Combine the gin, vermouth, Campari, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, then simmer for 2-3 minutes until slightly thickened. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cake is done, leave it in the tin and immediately poke the top all over with a skewer. While the cake is still hot, slowly pour about three-quarters of the Negroni syrup over the top, allowing it to soak in. The warm cake will readily absorb the syrup, infusing it with those distinctive Negroni flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the cake cool completely in the tin. This resting period allows the syrup to distribute evenly throughout the cake, creating a moist, flavorful crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, carefully remove the cake from the tin using the parchment paper overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, mix the powdered sugar with enough Campari (about 2-3 tablespoons) to achieve a thick but pourable consistency. The acid in the Campari reacts with the sugar to create a smooth, shiny glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the glaze over the cake, allowing it to drip attractively down the sides. Before the glaze sets, decorate with orange slices, fresh rosemary sprigs, and edible flowers if using.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for at least 30 minutes before serving. This cake keeps beautifully for up to 5 days in an airtight container, with the flavors developing and deepening over time.</li></ol>