Sophisticated Rhubarb and Gin Upside-Down Cake Recipe
This stunning cake combines the sharp, seasonal tang of fresh rhubarb with the complex botanical notes of a premium London Dry gin. The buttery sponge absorbs a gin-spiked syrup during the baking process, resulting in a moist, aromatic dessert that is as visually striking as it is delicious.
- Prep
- 20 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 445 kcal
Method
Preheat your oven to 180°C (350°F) and grease a 20cm round cake tin. Line the base with parchment paper.
In a small saucepan, combine the light brown sugar and 2 tablespoons of gin. Heat gently until the sugar dissolves into a syrup, then pour it into the bottom of the prepared cake tin.
Arrange the rhubarb batons in a neat pattern over the syrup in the bottom of the tin, fitting them tightly together.
In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
Gently fold in the remaining flour, crushed juniper berries, orange zest, and the remaining 2 tablespoons of gin until just combined.
Spoon the cake batter carefully over the rhubarb, smoothing the top with a spatula.
Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Leave the cake to cool in the tin for 10 minutes before carefully inverting it onto a serving plate to reveal the caramelized rhubarb top.
Notes from the kitchen
Choose the pinkest rhubarb stalks available for a vibrant, aesthetically pleasing finish.
Don't over-crush the juniper berries; you want a hint of piney aroma without biting into a hard seed.
Ensure the rhubarb is packed tightly as it will shrink slightly during the baking process.
Serve with a dollop of gin-infused whipped cream to amplify the botanical flavors.
