I hope everyone is having a lovely weekend so far. Yesterday, I baked three cakes- yes! Three. The first one was absolutely delicious but, sadly, most of it ended up like a pile of rubble on the floor where I had dropped the cake tin. No sweat, I’ll just make it again. And I did. Out it came, from the oven and, plop, Djamo, my assistant for the second round, dropped half the cake onto the worktop. *Sigh* Our little ray of sunshine offered her free hoovering services, to which we gratefully declined. At least the flavours worked amazingly well but it just wasn’t going to happen that day. So I left it, for today, to once again attempt to gently remove the cake from it’s tin and safely place it on a cake rack to completely cool. So, the next cake experiment began instead. Thankfully, it was all smooth sailing with that one- no drops, no rips or tears. I will be sharing that cake later in the week and (hopefully) I will be able to post some pictures of a successful third attempt of the predecessor as soon as possible (they say a third time is the lucky charm, right?).
But, about these cakes. Djamo and I have visited Monk Bar in Buxton a couple of times now. Initially, it was a space where we would go to discuss wedding ideas and to do a bit of research. Now, it is a place where we can completely chillax and enjoy some of the most amazing (and inspirational) flavour combinations and taste experiences I have come across in a while. Great owners, fresh ingredients, seasonal flavours, great ambience – whats’s not to love? What’s more, the cakes in this post have been inspired by the ingredients for one of their ‘Board Specials’: the Catnip Spritz. The drink itself is wonderfully refreshing with lovely floral-violet notes and the palest hints of purple when the drops are added. It will definitely be a sad day for me when the board changes and that drink will no longer be on the menu- but, hey! On a positive note, there will be new flavours to be inspired by and to fall in love with, and I will have this recipe to help me remind me of the Catnip Spritz. Please do visit them if you happen to be passing by, they are definitely worth visiting.
Naturally, I made a few changes. I really wanted to bring out the violet flavour more instead of allowing it to shyly hide away behind some of the stronger flavours. I also tried this recipe with solely mint instead of the dry catnip tea and that came out wonderfully, so if you do not have any catnip on you, feel free to try it with mint.
Hope you all have a wonderful Sunday!
Lemon Catnip Mini Bundt Cakes
Inspiration: Monk Bar
Cooking time: 1 hour
Makes: 8 mini bundt cakes or 1 large bundt cake
If you decide to make 1 large bundt cake, simply bake the cake for 45minutes or until golden brown and a skewer comes out clean.
300g caster sugar
zest and juice of 1 lemon
1tbsp catnip tea, dry (substitute for 1tbsp dried mint or 3/4tbsp dried mint and 1/4tbsp dried sage)
100ml Hendrick’s Gin
300g plain flour
1tbsp baking powder
rosemary blossoms, for decoration (optional)
Preheat the oven to 160ºC (140ºC fan-assisted) 320ºF. Mix the sugar and butter together in a bowl until creamy. Add the zest and juice of the lemon, the yoghurt and the catnip. Stir to combine. before adding the gin.
Sieve the flour, cornstarch and baking powder together before pouring them into the wet mixture. Stir to combine before placing into mini-bundt moulds and moving into the oven. Bake for 3o minutes or until a skewer comes out clean. Allow to cool completely.
Meanwhile, make the glaze and set aside. When ready, pour over the cakes (when they are cool) and serve. Eat within 4 days.
Cooking time: 10 minutes
My homemade crème de violette was a fairly blue colour, so I decided to add beetroot powder to the icing to achieve a more purple colour instead.
4tbsp crème de violette (recipe here)
250g confectionary sugar
1/4 tsp beetroot powder (optional)
Combine all the ingredients together until a smooth glaze is formed. Set aside until needed, covered in cling film. Stir to loosen before pouring over the cakes.
Thank you for reading.