Porn Star Martini Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the passionfruit cake base:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">225g caster sugar</li><li class="ingredients-single-item">4 large eggs, 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">Pulp from 4 fresh passionfruits (or 120ml passionfruit puree)</li><li class="ingredients-single-item">2 tbsp vodka</li><li class="ingredients-single-item">1 tsp vanilla bean paste</li><li class="ingredients-single-item">For the vanilla cream frosting:</li><li class="ingredients-single-item">300g cream cheese, softened</li><li class="ingredients-single-item">150g icing sugar, sifted</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">2 tbsp vodka</li><li class="ingredients-single-item">For the passionfruit syrup:</li><li class="ingredients-single-item">Pulp from 3 fresh passionfruits</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">100ml water</li><li class="ingredients-single-item">3 tbsp vodka</li><li class="ingredients-single-item">For the prosecco jelly layer:</li><li class="ingredients-single-item">200ml prosecco</li><li class="ingredients-single-item">3 sheets gelatin</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">2 fresh passionfruits</li><li class="ingredients-single-item">100ml prosecco (to serve alongside)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform cake tin</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Small shot glasses (for serving)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line your springform cake tin with parchment paper. The springform design will make removing your finished cake much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the butter and sugar until pale and fluffy, about 5 minutes. This extended creaming time creates tiny air bubbles that will help your cake rise beautifully and give it a tender 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 starts to curdle, add a tablespoon of the flour to stabilize it. Gradually fold in the remaining flour and baking powder with a large metal spoon, using gentle cuts and folds to maintain the air you've incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Strain the passionfruit pulp through a sieve to remove most of the seeds (keep some for texture if desired), then fold the juice into your cake batter along with the vodka and vanilla bean paste. The alcohol will mostly evaporate during baking, leaving behind the subtle flavor notes that make this cake special.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter into your prepared tin and smooth the top with a spatula. Bake for 25-30 minutes until golden and springy to touch. A skewer inserted into the center should come out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cake is baking, make your passionfruit syrup. Combine the passionfruit pulp, sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat, stir in the vodka, and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the cake has cooled slightly but is still warm, poke holes all over the top using a skewer. Brush the passionfruit syrup generously over the cake, allowing it to soak in. This not only adds flavor but ensures your cake stays beautifully moist.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the prosecco jelly layer, soak the gelatin sheets in cold water for 5 minutes until soft. Meanwhile, gently heat the prosecco with sugar in a saucepan until the sugar dissolves (do not boil or you'll lose the alcohol). Squeeze excess water from the gelatin and stir into the warm prosecco until completely dissolved. Allow to cool until just beginning to thicken.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the cooled cake back into the clean springform tin. Carefully pour the prosecco jelly mixture over the cake and refrigerate for at least 2 hours until set. The alcohol in this layer won't cook off, giving your cake that authentic cocktail kick.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the vanilla cream frosting, beat the cream cheese and icing sugar until smooth. In a separate bowl, whip the double cream with vanilla extract and vodka until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to overmix and lose volume.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the jelly layer has set, remove the cake from the springform tin and place on your serving plate. Spread or pipe the vanilla cream frosting over the top of the cake. For an authentic cocktail look, you could pipe it to resemble the foam top of a martini.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Decorate with fresh passionfruit pulp spooned over the top. When serving, provide small shot glasses of prosecco on the side, just like the real cocktail! The cake is best enjoyed within 2 days and should be stored in the refrigerator due to the cream and jelly layers.</li></ol>