Before we get into the recipe, this post is part of ‘Free From Summer’ (look for #freefromsummer on social media). Here are some links to other amazing, summer-inspired posts which might take your fancy! Go check them out! 🙂
Okay so summer is slowly but surely leaving us here in Scotland, it’s definitely starting to feel cooler and more autumnal. However, there’s definitely enough time left to make a gorgeous summery cake to enjoy in the garden (maybe with a jumper on…!) Aperol Spritz is one of my all-time favourite drinks, especially in summer so what could be better than my favourite drink but in cake form!?!? This cake is a bit fiddly as there are a few elements to it but trust me, it’s worth it!
1 hr 15 mins
250g gluten free, self raising flour (I used Glebe’s Farm)
1/2 tsp. gluten free baking powder
200g butter (slightly softened)
50ml Aperol (Amazon – Aperol)
25ml orange juice (freshly squeezed preferably)
1 tsp. orange zest
3 tbsp. Aperol
5 tbsp. icing sugar
1 tbsp. Aperol
(or just make as much icing as you fancy!)
Preheat your oven to 160 degrees C (fan) and grease your loaf tin with some extra butter.
Cream together the butter and sugar in a large bowl and add the eggs. Then add the flour, baking powder, Aperol and orange zest and mix until everything comes together.
Scoop into your greased loaf tin and bake for approx. 50 minutes until cooked through and golden brown on the outside.
Then make your syrup! Add the Prosecco, Aperol and sugar to a saucepan and gently heat through until the sugar has melted and the syrup starts to thicken slightly. Make this as soon as the cake is in the oven as you want it to have time to rest and thicken.
Once the cake is cooked through, poke holes through the top of the cake and gently drizzle the syrup over the top then leave to cool.
When the cake is cool, mix together your icing and drizzle over the top. Decorate with orange peel or copper confetti (cause why not!) and enjoy!