Introducing a series of flavoursome Fentimans bakes that you can make at home!
Recreate the classics with a twist such as the Gently Sparkling Elderflower cupcakes, Pink Grapefruit Tonic Cheesecake, Valencian Orange Tonic Chocolate Tart, Rose Lemonade Drizzle Cake and many more.
Don't forget to tag us on Instagram in your #FentimansBaking snaps!
Gently Sparkling Elderflower Cupcakes
Delicious, light and buttery cupcakes with flavours of elderflower and lime.
Fentimans Gently Sparkling Elderflower is available to buy from Amazon!
Ingredients
175g Caster Sugar
175g Unsalted Butter
175g Self-Raising Flour
1tsp Baking Powder
3 Eggs
Zest of 1 Lime
For the syrup...
200ml Fentimans Gently Sparkling Elderflower
2tbsp Elderflower Cordial
For the icing...
200g Unsalted Butter, softened
450g Icing Sugar
Zest of 1 Lime
120ml Fentimans Gently Sparkling Elderflower
1tbsp Elderflower Cordial
Method
Preheat oven to 160C. Cream butter and sugar until light and fluffy.
Gradually add eggs, flour and baking powder until smooth. Grate in lime zest.
Divide mixture between 12 cupcake cases and cook for 13-15 minutes, until lightly golden.
While cupcakes are cooking, add syrup ingredients to pan and simmer on a low heat for 5-7 minutes until slightly reduced and syrup-like in texture.
Once cooked, use a cocktail stick to make holes in each cupcake, and pour the warm syrup on top to soak into the sponge.
To make the icing, whisk butter, Fentimans Gently Sparkling Elderflower, and elderflower cordial until light and fluffy. Gradually add icing sugar until fully incorporated, then add lime zest. If too thick, add more Fentimans Gently Sparkling Elderflower until desired texture.
Decorate each cupcake with icing and top with lime slices and mini straws.
Rose Lemonade Drizzle Cake
A light sponge baked with Fentimans Rose Lemonade for a delicious floral cake.
Fentimans Rose Lemonade is available to buy from our online shop, here!
Ingredients
8oz Unsalted Butter, softened
12oz Self-Raising Flour
12oz Caster Sugar
1tsp Baking Powder
4 Eggs
Juice of 1 lemon
6tbsp Milk
For the drizzle...
3tbsp Icing Sugar
100ml Fentimans Rose Lemonade
For the glaze...
6tbsp Icing Sugar
2tbsp Fentimans Rose Lemonade
1tbsp Lemon Juice
(For caramelised lemons, slice one lemon, sprinkle with sugar and bake at 180C for 15 minutes until slightly caramelised, allow to cool)
Method
Preheat oven to 150C. Cream butter and sugar until light and fluffy.
Add all other ingredients and mix for 5 minutes until smooth and fully incorporated. If mixture is slightly too thick, add 1-2 tbsp of milk.
Spoon mixture into loaf tin and smooth. Bake for 1 hour, covering with baking paper halfway through to prevent from burning, until skewer inserted comes out clean.
Mix together all ingredients for drizzle. When cooked poke holes in cake and pour over drizzle, allow to soak into the cake, sprinkle with sugar and cool completely.
To make the glaze, mix all the ingredients together. For thicker glaze add more icing sugar. Pour over cake and decorate with caramelised lemons and rose petals.
Botanical Tonic Water Bundt Cake
A light bundt-style sponge cake with delicious floral and botanical flavours.
Fentimans Botanical Tonic Water is available to buy from Amazon!
Ingredients
280g Unsalted Butter
280g Caster Sugar
280g Self-Raising Flour
1tsp Baking Powder
4 Eggs
Zest of 1 Lime
2tbsp Milk
For the syrup...
300ml Fentimans Botanical Tonic Water
100g Caster Sugar
For the glaze...
200g Icing Sugar
4tbsp Fentimans Botanical Tonic Water
Zest of 1 Lime
Method
Preheat oven to 180C. Grease bundt tin (approx. 2 litre capacity) with butter and a sprinkling of plain flour.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat until mixed fully. Add lime zest and milk.
Gradually mix in flour and baking powder, until fully incorporated and smooth.
Spoon the mixture into tin, and spread evenly. Bake for approx. 45 minutes, until golden brown and a skewer inserted into the cake comes out clean.
While the cake is cooking, add all the syrup ingredients into pan and simmer on a low heat for 5-7 minutes until slightly reduced.
Once cooked, use skewer to poke holes in the cake and pour over syrup. Turn onto a cooling rack and leave to cool completely.
To finish the cake, make the glaze by combining the icing sugar, Botanical Tonic Water and lime zest. Add more icing sugar if too thin, pour over top of cake and decorate as desired.
Pink Grapefruit Tonic Cheesecake
A no-bake vegetarian fresh Pink Grapefruit Tonic Cheesecake with a sweet buttery moreish crisp biscuit base.
Fentimans Pink Grapefruit Tonic Water is available to buy from Amazon!
Ingredients
For the biscuit base...
250 g Digestives
150 g Unsalted Butter
For the cheesecake filling...
500g Full Fat Cream Cheese
100g Crème Fraiche
125g Icing Sugar
Juice of one Grapefruit
75g Caster Sugar
2 sachets Vege-Gel
300ml Double Cream
100ml of Fentimans Pink Grapefruit Tonic Water
Method
For the Biscuit Base...
Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.
Mix both together until combined.
Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level.
Refrigerate until the next stage is complete, or at least for 20 minutes.
For the Cheesecake Filling...
Take a saucepan and add the juice and pulp of the grapefruit, Pink Grapefruit Tonic Water and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts bubble creating a syrup.
Take off the heat and set aside to cool.
In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.
Starting slowly, pour in the syrup until it’s all whisked in, and smooth.
Add in your double cream and whisk again till smooth.
Pour the mixture in the tin, and smooth over.
Leave to set in the fridge overnight and decorate with candied grapefruit.
Valencian Orange Tonic Chocolate Tart
A sweet shortcrust pastry base filled with delicious dark chocolate ganache and flavoured with Fentimans Valencian Orange Tonic Water.
Fentimans Valencian Orange Tonic Water is available to buy from Amazon!
Ingredients
For the pastry base...
175g Plain Flour, plus extra for dusting
100g Cold Butter, diced
1tbsp Icing Sugar
1 Egg Yolk OR 1x pack (350g) Sweet Shortcrust Dessert Pastry
For the chocolate filling...
300ml Double Cream
10g Caster Sugar
50g Unsalted Butter, (at room temperature)
250g Dark Chocolate, (70%)
2 Large Oranges (and the rind)
50ml of Fentimans Valencian Orange Tonic Water
2 pinches of fine sea salt
Method
Preheat your oven to 180C/160C Fan/Gas 4
Roll out the pastry to around the thickness of a £1 coin and use it to line a 24cm greased tart tin. Fix any patches or gaps with excess pastry making sure it’s all smooth and neatly trimmed to the top of the tin.
Cover with parchment paper, fill with dried beans and blind bake for 12 to 15 minutes, remove beans carefully and bake again for around 15 minutes, or until golden brown.
Put the cream, sugar and 1 pinch of sea salt into a pan and slowly bring to the boil. As soon as you see bubbles forming and the cream starts to boil, remove off the heat, add the butter and break in the chocolate. Stir until blended and smooth.
Leave to cool for around 10 minutes, add the Fentimans Valencian Orange Tonic Water and keep stirring till shiny and combined.
Pour into the tart shell and leave at room temperature for 4 hours to set.
Sprinkle sea salt flakes and orange rind lightly all over. Chill for 30 minutes before serving with a scoop of ice-cream or fresh cream.
Rose Lemonade Ombre Cake
A light sponge baked with ombre pink layers to match the delicate Fentimans Rose Lemonade flavour.
Fentimans Rose Lemonade is available to buy from our online shop, here!
Ingredients
270g Caster Sugar
270g Unsalted Butter (at room temperature)
4 Large Eggs
270g Sieved Self-Raising Flour
1 Large Splash of Milk
50ml of Fentimans Rose Lemonade
Pink food colouring
For the buttercream...
250g Unsalted Butter (at room temperature)
450g Icing Sugar
2tbsp of Fentimans Rose Lemonade
Sprinkles or similar – decorate as you wish!
Method
Grease & line 3 x 6” round cake tins with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4.
Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes. Add your eggs one at time mixing each one until smooth. Add in the milk and Rose Lemonade and stir in slowly until combined.
Sieve your flour and add in two parts mixing until smooth. Add some pink food gel, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly.
Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
In a bowl, mix together the icing sugar and butter until pale and smooth. Add the Rose Lemonade and pipe between each layer and smooth around the top and outside.
Oriental Yuzu Tonic Drizzle Cake
Fentimans Oriental Yuzu Tonic is available to buy from Amazon!
Ingredients
260g Unsalted Butter
260g Caster Sugar
260g Self Raising Flour
4 Large Eggs
5tbsp Whole Milk
100ml of Fentimans Oriental Yuzu Tonic
For the drizzle...
200g Icing Sugar
2tbsp Fentimans Oriental Yuzu Tonic
Lime rind to sprinkle
Method
Grease & Line a 2lb (900g) loaf tin with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4.
Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes. Add your eggs one at time mixing each one until smooth.
Add in the milk and Oriental Yuzu Tonic and stir in slowly until combined. Sieve your flour and add in two parts mixing until smooth.
Bake in the oven for 50-60 minutes – test the cake after 50 minutes, but a skewer should come out clean, remember everyone’s ovens vary slightly.
Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
In a bowl, mix together the icing sugar and Oriental Yuzu Tonic until smooth. If it feels too thick add some more tonic a spoon at a time. Drizzle the icing over the top – sprinkle with the Lime zest and leave the icing to dry.