My ‘Jo Malone’ Cake: Lime, Basil and Mandarin

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Now I don’t have many Jo Malone products, but the two I have, I love! One of these being a perfume: Lime, Basil and Mandarin. An amazing flavour combination that creates a beautiful scent. But whilst wearing this, I couldn’t help but think, this would make a nice cake. So, as you do, I created a cake inspired by my perfume…

This cake is not too sweet, the drizzle at the end makes the cake moist and slightly more citrusy (is that even a word)? I’ve made this cake gluten-free as I have had lots of requests for gluten free recipes; the use of xantham gum here does help. This is an easy bake, and perfect for summer; I¬†hope you enjoy it. Enough rambling from me, onto the bake!

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Ingredients:

  • 260g Unsalted butter, room temperature
  • 260g Golden caster sugar
  • 4 large eggs – approximately 260g in weight
  • 220g Gluten free flour
  • 1/3tsp Xantham gum
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • Dash of milk (I use semi-skimmed or whole milk)
  • 23g Basil, finely chopped
  • 2 Limes
  • 3 Mandarins

 

For the drizzle:

  • 85g Golden caster sugar
  • 1/2 Lime – juice
  • 2 Mandarins – juice

 

Method:

  • Preheat the oven to 160 Fan/180C Conventional
  • Grease and line a loaf tin
  • Add the sugar and the zest of the 2 limes and 3 mandarins into the mixer
  • Mix until combined
  • Now add the butter in cubes, mix until well combined and the sugar butter mix has gone pale and creamy. The longer you mix the more air you will incorporate, so at least 3 minutes
  • Add the eggs and mix just until combined
  • Add the dry ingredients – flour, xantham gum and baking powder. Mix until combined
  • Add the vanilla essence and mix
  • Add the milk and basil and mix again until fully combined
  • Now pour the mix into the tin and level the top with your spatula or spoon.

 

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  • Bake until a skewer inserted into the middle comes out clean. Check from 45 minutes. In my oven 53-55minutes was perfect.
  • Once the cake is cooked, take it out of the oven and place on a wire cooling rack, leaving the cake in the tin.

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  • Make the drizzle mix by adding the sugar and juice together in a bowl, and mix until well combined.
  • Prick holes into the cake whilst still warm, ideally within 5minutes of taking the cake out of the oven. Now pour the drizzle over the cake evenly, letting it soak down ¬†through the holes you have just made.
  • Leave to cool in the tin.
  • Enjoy!

I hope you’ve enjoyed this recipe, and if you’re sharing your bakes on Instagram then remember to tag me #blearyeyedbaker

Carly

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