So the Great British Bake Off is drawing to a close and this week we've all been working on our final Blogger Bake Off recipes. It's going to feel quite odd not having a challenge to cook to every week. I'm sure my friends are going to be pretty upset with me when next Wednesday rolls around and they aren't invited over to be guinea pigs for a taste testing (there will be more cake of course, just maybe not every week!)
I decided to try and challenge myself this week with some petit fours. I'd have never have really thought to try and make them at home before, probably because I didn't really understand the point of them (did anyone else stupidly misunderstand the name and think there had to be four of them? no? just me? okay moving on...) but you all know how much I love miniature food and it seemed a good chance to continue practising my presentation skills. This recipe is for my miniature Damson Gin Sponge Cakes, I wanted to stick with quite warming, autumnal flavours this week so I also made Chai, Chilli and Chocolate cakes, and Rhubarb Meringue Pies, and will be sharing the recipes for those over the next couple of days.
3 tbsp gin
175 self-raising flour
1 tbsp baking powder
175 caster sugar
100ml thick cream
3-4 tbsp damson jam
a handful of fresh damsons to decorate
To make the sponge first cream the butter and caster sugar then whisk in the flour, caster sugar, eggs and baking powder. Once well combined fold in your gin, about 2-3 tablespoons depending on how strong a flavour you want to achieve. Spread the mixture evenly into a lined baking tin (I used a large rectangular tin and cut out my shapes later but if you have a mould for the shapes you want then use that instead) and bake at about 150c for 15 minutes or until golden.
Set the cake aside to cool - if you need to cut it you'll want it as cold as possible, I put mine in the fridge for a while. Use a small, round cookie cutter to cut your sponge into circles. Spread a small amount of jam of the tops of half the sponges and top with the remaining halves. Whip the cream until it thickens and can hold its shape (if you have any gin left ever a little drizzle in the cream won't hurt!) then top each cake with a teaspoon of cream, fresh damson and drizzle of jam.