EAT Yorkshire Collaboration
Sloemotion Distillery X Yorkshire Rapeseed Oil X Puckett's Pickles
As part of the EAT Yorkshire Campaign we have collaborated with two of the 26 wonderful brands that are involved in the campaign, where we offer 10% Discount on each of our websites to encourage people to support Yorkshire brands and produce.
I had a lovely day with Jennie at Yorkshire Rapeseed Oil filming the recipe. To see some videos of the products and recipe, check out our Instagram and Facebook.
Rhubarb Gin Cake
The most delicious and light sponge cake made with Yorkshire Rapeseed Oil. Not just any sponge cake, this one is elevated with a dash of Rhubarb & Raspberry Gin, along with a Rhubarb & Rose Water Jam from two of our favourite local producers! The perfect bake for those spring and summer get-togethers and celebrations.
Serves 12
🍃Ingredients
For the sponges
350g self-raising flour
1 tsp baking powder
350g golden caster sugar
160ml Yorkshire Rapeseed Oil
160ml milk
5 medium free range eggs
30ml Sloemotion Hedgerow Rhubarb & Raspberry Dry Gin
For the buttercream
100g unsalted butter, softened
300g icing sugar, plus a little extra for dusting
3 tbsp Sloemotion Hedgerow Rhubarb & Raspberry Dry Gin
Puckett's Pickles Rhubarb & Rosewater Jam
🍃Method
Pre heat your oven to 180C / 160C Fan / 350F / Gas Mark 4.
Add all the cake ingredients into your mixing bowl and mix through until they form a smooth batter. Evenly spoon into two lined 22cm round cake tins.
Place the tins in the middle of the oven and bake for 30-35 minutes. To test that each cake is cooked, gently insert a skewer into the middle, and if cooked it will come out clean, and you should see the sponge bounce back if gently pressed.
Leave the sponges to rest for in their tins for 10 minutes, and then turn each sponge out onto a cooling rack to cool completely, whilst you make the buttercream.
To make the buttercream, take your softened butter and beat until smooth and creamy and then gradually sieve in your icing sugar, adding the gin at regular intervals. Once all the ingredients have been mixed, gently fold in 2 tbsps of the jam.
Spread the buttercream over the bottom of one of the sponges, and top with a good layer of the jam before popping the second sponge on top. Finally, dust with a little icing sugar before serving.
Enjoy with a good tea, coffee or even better a refreshing glass of Hedgerow Gin!
#SloemotionDistillery #Hedgerows #Sustainability #YorkshireRapeseedOil #PuckettsPickles
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