The Hebridean Baker's hot toddy cake and lemon cocktail
In a brand new series, Coinneach MacLeod, the Hebridean Baker, takes us on a tour around his home. So sit back and enjoy as we travel to Isle of Harris, and the beautiful Luskentyre Beach. Before enjoying a tipple, and a Hot Toddy Bundt Cake.
Lemon curd cocktail
Makes 2 cocktails
Ingredients
For the sugar syrup:
200g caster sugar
100ml water
For the cocktail:
90ml gin
60ml freshly squeezed lemon juice
20ml sugar syrup
2 tsp lemon curd
Lemon rind, to serve
Method
1. To make the syrup, place the caster sugar and water into a saucepan and simmer over a low heat until the sugar has dissolved.
2. Once dissolved, cool completely - you can store it in the fridge for up to a month.
3. Take a cocktail shaker and add the gin, lemon juice, sugar syrup and lemon curd. Shake to combine, then add a handful of ice and shake again.
4. Serve in chilled martini glasses with a lemon rind spiral.
Hot toddy cake
Serves: 8
Ingredients
For the cake:
225g butter
225g caster sugar
4 eggs
225g self-raising flour
1 tsp baking powder
2 tbsp honey
1 lemon, zested
For the icing:
200g (7oz) icing sugar
1 tbsp lemon juice
1 tbsp whisky
Method
1. Preheat the oven to 160C fan, 350F. Lightly butter a 20cm/8" round bundt or shallow fluted tin.
2. Cream together the butter and sugar with a handheld mixer until light and fluffy. Beat in the eggs, one by one, until well combined.
3. Sift in the flour and baking powder, and carefully stir together on a low speed until just combined.
4. Add the honey and lemon zest, and mix well.
5. Spoon the batter into the prepared tin and bake for 40 - 45 minutes, or until a skewer inserted into the cake comes out clean.
6. Allow to cool in the tin for 5 minutes, then carefully release the cake onto a wire rack. Leave to cool completely.
7. To make the icing, sieve the icing sugar into a bowl and begin to mix in the lemon juice and whisky to make a thick but pourable icing. If it isn't runny enough to pour onto the cake, add 1 tsp cold water at a time, as needed to create a runnier consistency
8. Pour the icing over the cake, scatter over the lemon zest and serve - an accompanying mug of hot toddy is optional!