Summer‑Cup Bundt Drizzle Cake – A Summery Celebration in Baking
Introduction
Summer brings long days, warm breezes, and the irresistible urge to share something sweet with friends and family. What better way to toast a sunny afternoon than with a cake that feels both festive and comforting? The Summer‑Cup Bundt Drizzle Cake is a luscious, boozy delight that pairs crisp citrus, aromatic gin, and a splash of triple sec with the indulgent richness of almond flour and butter. Whether you’re an aspiring baker looking to test your knife skills or a seasoned enthusiast seeking a fresh twist on vacation baking, this recipe’s easy‑going nature and vibrant flavors will feel like a breath of fresh air.
Felicity Cloake’s original creation promises “celebrating summer in style,” and we’ve honored that spirit by turning her bold concept into a step‑by‑step guide that keeps the ingredients accessible while still delivering that upscale finish. Grab your tools, preheat that oven, and let’s build a cake that invites everyone to the table, no matter their baking experience.
Meal Profile
| Feature | Details |
|---|---|
| Title | Summer‑Cup Bundt Drizzle Cake |
| Difficulty | Easy |
| Portion | Serves 12 |
| Time | Hands‑on time: 35 min Oven time: 3 h Plus cooling time |
| Description | A boozy, citrus‑infused bundt cake that combines almond flour and butter for a tender crumb. Topped with a light syrup of gin, vermouth, triple sec, and fresh lime juice, finished with a drizzle of orange‑icing sugar and a rainbow of fresh fruit. |
The time investment in the oven is balanced by a quick, hands‑on prep phase, allowing you to enjoy an indulgent summer treat without a backstage drama. The result is a cake that is golden, fragrant, and conversant in spirits and fruit.
Ingredient Highlight
Let’s dive into the full list of constituents that build this cake’s flavor profile. Understanding their roles will help you adapt the recipe, if necessary, and also give you confidence in the technique.
| Category | Ingredient | Purpose |
|---|---|---|
| Dry Base | 280 g ground almonds, 90 g plain flour | Almonds give a nutty sweetness and moisture, while flour lightens the texture. |
| Fat & Sweetness | 280 g butter (softened), 325 g caster sugar + 1 tbsp | Butter maintains tenderness; caster sugar dissolves cleanly for a silky crumb. |
| Eggs | 6 medium free‑range eggs, beaten | Bind all components and add richness. |
| Citrus | Grated zest & juice of 2 lemons, juice of ½ (next step) | Brightness to cut through the cake’s richness. |
| Alcoholic Layer | 80 ml gin (cucumber‑flavoured), 80 ml red vermouth, 30 ml triple sec, 2 dashes bitters | The “drizzle” part; the gin’s cucumber note gives a fresh twist. |
| Sweetener | 2 tbsp agave syrup, 30 g icing sugar | The agave provides a subtle caramel tone; icing sugar creates a fine glaze. |
| Fruit & Garnish | 1 whole orange (juice + chopped discs), 400 g punnet strawberries, 1 apple (sliced), ¼ cucumber (ribbons), 1 small bunch fresh mint | Adds color, texture, and a refreshing pop that highlights the cake’s summer theme. |
| Additional | 1 tbsp caster sugar (to line the pan) | Helps with heat flow and prevents sticking. |
| Pan | 23 cm bundt tin, greased with butter & chilled | A well‑seasoned pan insures an easy release and even baking. |
A few notes:
- Cucumber‑flavoured gin is a delightful choice if you want a soothing, crisp edge. If it’s not available, a classic gin will work in a pinch—just keep the cucumber ribbon from the garnishes for that bright floral note.
- The combination of lemon and orange is bold. The lime juice in the final syrup adds a zesty counterbalance.
Step‑by‑Step Instructions
Below is the full, numbered workflow that guides you from pre‑booking the oven to the final flourish of mint. Copy each step carefully; the order affects the soul of the cake!
-
Preheat & Prep
Heat the oven to 180 °C (160 °C fan/gas 4). Combine the ground almonds and plain flour in a medium mixing bowl with a pinch of salt. Set aside. Meanwhile, blend the softened butter in a stand mixer or handheld mixer until it attains a mayonnaise‑like consistency. Gradually fold in 325 g caster sugar. Keep beating on a medium speed for about 5 minutes until the mixture is light, fluffy, and pale. Scrape down the sides occasionally to ensure even incorporation. -
Eggs In
Beat the 6 medium eggs into the butter‑sugar base, adding them one third at a time. Stir until each addition is fully absorbed before adding the next. Don’t fret if the batter splits slightly at the final addition; it will still bake beautifully. -
Dry to Mix
Reduce the mixer speed and fold in the almond‑flour mix, one third at a time. Continue until everything is merged, but resist over‑mixing. A gently combined batter keeps the crumb tender. -
Zesty Cocktail
Place the grated lemon zest in a jug and add 50 ml gin, 50 ml vermouth, 20 ml triple sec, and a dash of bitters. In a small bowl, spoon a large ladle of the cake batter and whisk in the citrus‑alcohol mixture until fully blended. Fold this cocktail back into the remaining batter with a sturdy metal spoon, ensuring distribution of each ingredient. -
Grease & Bake
Sprinkle 1 tbsp caster sugar inside the butter‑greased bundt tin, rotating until the walls are coated. Spoon in the batter gently, smoothing the top. Bake for 1 h until golden and a skewer inserted at the centre exits clean. Let the cake sit in the tin for 15 min then turn it out onto a plate. -
The Drizzle
In a wide bowl, whisk 2 tbsp agave syrup with the remaining alcohol (gin, vermouth, bitters and triple sec) and squeeze in the juice of the 2 lemons. When the cake is warm, pour two thirds of this mixture over it evenly. Allow it to cascade through the batter. -
Fruit & Final Glaze
Roughly chop the strawberries. Peel, segment, or disc‑cut the orange; slice the apple; peeeeell the cucumber into ribbons (you’ll use the remains for the mixture). Place fruit, the remaining alcoholic syrup, and a handful of chopped mint into a plastic tub. Reserve a few mint sprigs for garnish. At serving time, drape the cake with this vibrant fruit‑syrup mix, then finish with a drizzle of orange juice mixed with icing sugar, and sprinkle fresh mint sprigs on top.
With the cake fully assembled, your table is now a testament to the rustic sophistication of a Summer‑Cup Bundt Drizzle Cake. The next section will explore how to elevate its presentation or tweak it to suit dietary preferences.
Serving Suggestions & Variations
Classic Presentation
- Set the scene: Lay a bunch of fresh mint sprigs and sliced citrus on the plates around the cake. Provide individual glasses of chilled cucumber gin or a potent citrus martini for guests who want a bold sip with each bite.
- Croissant wide griddle: Warm a few sliced croissants in a skillet and serve as an accompaniment—beautifully contrasting textures with the cake’s moist crumb.
Flavor Tweaks
- Heat it with a cayenne twist: Add a pinch of cayenne pepper into the batter for a subtle heat that pairs well with the cinnamon in the citrus.
- No‑alcohol edition: Replace the gin, vermouth, and triple sec with 80 ml orange juice and 30 ml freshly squeezed lime juice. Sprinkle a bit of orange zest in the mixture for depth.
- Add a nut slant: Fold 50 g toasted almond slivers or hazelnuts into the batter for extra crunch and nutty aroma.
Dietary Adjustments
- Gluten‑free: Substitute the plain flour with an equal weight of a fine almond‑or‑coconut‑flour blend. Keep the almond flour portion constant.
- Dairy‑free: Swap butter for a dairy‑free substitute (like vegan butter or heavy coconut milk). Use maple syrup as a substitutive sweetener if needed.
Sweet Bites & Finale
- Serve with a scoop of lemon‑mint sorbet or vanilla glacier to bring extra tartness.
- For a richer finish, drizzle a thick, homemade caramel sauce over portions of the cake for an indulgent texture.
These tweaks ensure that your Summer‑Cup Bundt Drizzle Cake remains versatile while staying true to the bright, breezy vibe of its origin dish.
Conclusion
A beautifully layered, aromatic cake is the ultimate celebration of the great outdoors, and Summer‑Cup Bundt Drizzle Cake accomplishes just that. From the delicate laughter of lemon zest and cucumber gin rising in the batter, to the tongue‑tasting swirl of fresh strawberries and cucumber ribbons, this cake brings the peak of summer to the table in every bite.
The recipe is built around accessibility: the process is straightforward, hands‑on prep is short, and the cooking time remains manageable even for beginners. Meanwhile, the boozy drizzle and fruit topping provide a sophisticated finish that signals hospitality and culinary confidence.
So, whether you’re hosting a sunny patio cook‑out or simply looking for an impressive yet doable dessert, let this recipe stand as your go-to summer staple. Put the oven on, gather your ingredients, and treat your loved ones to a slice of Summer‑Cup Bundt Drizzle Cake—a little slice of sunshine captured in every crumb. Happy baking!
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