I was plotting to bring out the big guns... coloured gel, glitter, and the naffest of cocktail umbrellas. The actual cake is Aperol flavoured, and the icing is made from a mixture of Aperol and Prosecco to give the cake that much needed 'Spritz'. I declared I was binning off the soda water element as it tastes like fizzy nothing.
This cake is actually gluten free, but can be made as a standard bundt very easily (see the recipe variation below). I was hugely impressed with the Doves Farm gluten free flour. It made a beautifully light cake which released like a dream.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
- Pour the yoghurt into a jug, and add the Aperol and orange zest and juice.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, mix the icing sugar with the Aperol, and enough Prosecco to make a thick yet runny icing.
- Add enough orange food gel to make your eyes burn.
- Tip it over your cake.
- Decorate with baking glitter and the most garish cocktail decorations you can find. If you're thinking 'less is more', get outta town.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.