Turkish Delight Gin & Tonic Cake

Serves 12

You will need:

• AGA Traybake Tin

For the three sponge cake layers:

• 9 eggs
• 255g (9 oz) caster sugar
• 255g (9 oz) plain flour, sieved
• Zest of 3 limes
• Gin and tonic syrup:
• 30ml (1 fl oz) Turkish Delight Gin
• 30ml (1 fl oz) tonic
• 100g (3½ oz) caster sugar
• Juice of 3 limes
• Filling and decoration:
• 8 tbsp rose petal jam
• 600ml (1 pint) double cream, whipped to a soft peak consistency
• Turkish Delight sweets
• Edible gold dust
• Edible gold stars
• Bay leaves – optional
• Redcurrants – optional

Method

Firstly make the sponge cake layers.  For each layer line the traybake tin with Bake-O-Glide.  Whisk 3 eggs with 85g (3 oz) of caster sugar until very thick and creamy.  Fold in 85g (3 oz) of the flour with the zest of 1 lime.  Pour into the prepared traybake tin and lightly level the surface.

3, 4 and 5 oven AGA:  Slide the tin onto the second set of runners down in the Baking Oven and cook for about 20 minutes, until set, browned and the sponge springs back when pressed with your finger, turn the tin once if necessary for even browning

2 oven AGA:  Slide the tin onto the lowest set of runners in the Roasting Oven, with the cold plain shelf above, slid on the second set of runners down.  Cook for about 20 minutes, until set, browned and the sponge springs back when pressed with your finger, turn the tin once if necessary for even browning

When the sponge is cooked turn onto a cooling rack.  Repeat the cooking process two more times so you have 3 cake layers in total. (At this point the sponge cakes can be frozen until required, if you wish).

Make the gin and tonic syrup by placing the gin, tonic, sugar and lime juice into an AGA saucepan.  Place on the Simmering Plate to gently dissolve the sugar then boil for 1 minute to thicken it slightly.

To assemble the cake place one layer on a large rectangular plate and drizzle over a third of the syrup, then spread with 4 tablespoons of the rose petal jam. Spread with a third of the cream.  Place the next layer of sponge cake on top and drizzle with another third of the syrup and spread with the remaining 4 tablespoons of the rose petal jam, spread with another third of the cream.  Place the final sponge cake layer on top and drizzle over the remaining syrup and spread with the last of the cream.  Decorate with Turkish delight sweets and sprinkle with edible gold dust and stars. For even more of a festive colour scheme, place redcurrants and bay leaves in one corner.

Conventional cooking:  Cook at 190ºC, fan oven 170ºC, Gas Mark 5 for about 20 minutes until set, browned and the sponge springs back when pressed with your finger, turn the tin once if necessary for even browning.  Make the syrup on the hob.

.By Dawn Road