Fentimans Baking | Fentimans

Fentimans Baking

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!

@fentimansltd

 

 

Gently Sparkling Elderflower Cupcakes

Delicious, light and buttery cupcakes with flavours of elderflower and lime.

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.

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.

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.

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.

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.

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

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.