Monday, 1 October 2012

Old Fashioned Cake (gluten free) - Whiskey and Orange and BOOM

What's this? Another recipe from me? What have become a recluse and stopped writing about going out and stuffing things in my face? No I just got on a recipe kick this week and I've been blasting huge amounts of bourbon in to things and bloody enjoying it - so thought you would too. And it's my blog, so I can write what I want, can't I?

"What's an Old Fashioned cake," I hear you cry? It's not a dusty tea loaf from your spinster aunt's kitchen, full of cat hair and ten year old raisins; no, this cake has been inspired by my very favourite cocktail - an Old Fashioned - basically bourbon whiskey, sugar syrup and orange peel; smoky, sweet, short and a little perfume kick, delicious really.

So enough waffling as this cake recipe is super scrumptious and amazing (like me) and you should all rush out and make it now. Plus it's like the pancakes, it's legitimising booze DURING THE DAY - and most of the booze in this one isn't cooked, so you get a lovely warm kick of it with each and every slice.

And yes, I'm using Woodford again - the booze isn't cooked off here, so I wanted the cake to taste of something nice rather than that £8 crap from Aldi. This is a gluten free cake - but just replace the GF flour with normal self-raising and congratulate yourself on being about to metabolise this protein.

Nosh's Old Fashioned Cake - or Whiskey and Orange Cake

3 large free range eggs, at room temperature - separated
160g unrefined caster sugar
80ml light olive oil (not heavy or EV as it will make the cake taste ming)
25ml Woodford or other bourbon/whiskey
Juice of one and a half oranges
Zest of two oranges
190g Doves Farm gluten free self raising flour
Pinch of Doves Farm baking powder (this is gluten free)
Pinch of salt

Once the cake is cooked
Juice of half an orange
50 ml Woodford/bourbon/whiskey

For the buttercream
100g unsalted butter, at room temperature
200g icing sugar
1-2 tblsp Woodford/bourbon/whiskey

For the icing
125g icing sugar
1 tblsp Woodford

1. Preheat the oven to 180c (fan) and grease/line an 18cm cake tin

2. Beat the egg whites to peaks and set aside.

3. In a separate bowl add the sugar and beat in one egg yolk at a time on the lowest whisk setting. Once all the eggs are in, work through the whisk setting, spending about a minute at each speed. Will go pale and creamy. It may seem a blag but the whole idea is to get as MUCH air as possible in your cake as gluten free flour doesn't rise in the same way and can be pretty flat.

4. Pop the orange zest in the bowl and then start your whisk on slow - whilst it's running drizzle in the oil, followed by the orange juice and the bourbon. As in step 3, work through your whisk's settings.

5. Add the flour, salt and baking powder to the bowl and fold in - I tend to do this in two separate amounts to make it easier. Be as gentle as you can to keep all that precious air in. I would advise against eating the batter right now - gluten free flour is pretty grainy and it tastes a bit land sand; DELICIOUS.

6. Add the egg whites is three separate amounts and fold in gentle gentle with a spatula or metal spoon (wood will knock the air out). Make sure you ensure it's properly incorporated otherwise you get random rubbery white bits throughout the cake.

7. Pour the mixture in to your tin, it will be wetter than a normal cake batter, but this is normal - then pop it in the oven for 35-40 min. It's ready when you do the whole clean skewer test thing.

8. Whilst the cake is cooking; get the ice out of the freezer, pop four cubes in a whiskey glass and pour yourself a large measure. Relax, you're half way through and no one is home for the next two hours.

9. As the cake is baking you can be a super goody two shoes and wash up, plus it's a brilliant time to make the butter cream, or you can just carry on drinking if you like.

10. For the buttercream, put the butter in a bowl and use your electric whisk to beat till light. Add in the icing sugar and beat again. The add the bourbon and, you got it, beat again. Keeping it simple for this part as I'm not sure how large that measure was you just poured yourself. Give the butterceam a taste and add more sugar/bourbon as needed. This recipe makes slightly more than you will need so you can eat a big spoon of it when no one is looking (if you want to cover the whole cake in buttercream, then just double the recipe, it works, I've done it).

11. Take the cake out and let it rest in the tin for five minute - be careful because it's hot - you may feel invincible from your post-baking drinking, but singed finger are not good. After five minutes, take the cake out of the tin but leave it in it's paper and leave to cool on a rack.

12. Once the cake is pretty cool, slice in half and drizzle one cut side with the juice of half an orange and the other with whiskey. Sandwich the cake together and set aside whilst you pour yourself another/make the icing.

13. To make the icing put the icing sugar in a bowl and add the whiskey a little at a time until the mix coats the back of a spoon. Really it's that's easy. Leave to thicken for a few minutes and then pour over the cake and garnish with a twist of orange peel.

14. Congratulate by pouring yourself a Woodford and tucking in to a healthy slice before anyone comes home and finds you slumped over the cooker with no dinner on and cake crumbs round your mouth.

If you want to serve this with the cocktail that inspired it get a whiskey glass (or an old fashioned one, it actually has a certain glass!), add ice, a few drops of bitters, 1 tsp sugar syrup/gomme and 50ml of bourbon - I'd go with Woodford, but the according to the Woodford/Jack ambassador a Jack Daniels Single Barrel is better as it's less heavy on the rye. However you drink it, ENJOY!

By the way, as I've said before, the content on this blog and then recipes are my own that i have slavishly worked on to make work - especially with this bastard of a cake. If you would like to reproduce it then do ask and I'm sure I won't hesitate to say yes as long as there's links/references/sexual favours for me. If you do reproduce without my permission then I will lift myself off the cooker, wade through the Woodford fog and probably do something I will regret in the morning. Thanks.


  1. This is definitely something I'd like to try out. I've got something of a fixation with adding various cocktail bitters to icing, so here I'd have to add a few good dashes of Angostura.

    1. Hi Chris,

      If I'd have had some I'd have popped them in too - next variation will have bitters in the icing and whiskey in the butter cream and see how that turns out. Let me know if you try it out before I do! Happy eating/drinking x