The C word has me at Christmas drinking levels, I don’t need much of an excuse to crack open a bottle and it's definitely times like this that call for fizz. I hear that Prosecco has healing powers?! Everyone knows cake and bubbles are the best of mates and Prosecco is as fun to bake with, as it is to drink. This easy and delightfully light sponge is soaked in my favourite tipple. Pop that bottle open pour some for the cake and more for you! Get the flutes at the ready, the first rule in the Happy Hour kitchen is that baking is always best enjoyed with a glass or 2! Cheers and happy baking!
Love & cake
- 275g unsalted butter
- 275g caster sugar
- 275g self-raising flour
- 4 Large eggs
- 1 tbspn Vanilla essence
- 200ml Prosecco ( or as much as you dare!)
- Prosecco Icing:
- 300g Icing sugar
- 2 tbsp Prosecco
- Rose petals and a sprinkling of edible gold powder or gold leaf!
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a rectangular nonstick tins.
- Beat the sugar and butter with an electric hand whisk until very light and fluffy, scraping down the sides from time to time. Add the eggs, one at a time, beating well after each addition.
- Add the flour and continue to mix on a low speed until just combined
- Spoon the mixture into the tin and gently smooth the surface with the back of the spoon. Bake for 45 minutes, until golden and risen and a skewer inserted into the cake comes out clean.
- As soon as the cake comes out of the oven, poke lots of holes into it with a skewer. Pour the Prosecco over the cake and let it soak in for 10 minutes. Turn the cake out onto a wire rack and leave to cool completely.
- To finish the cake, make the glaze by combining the icing sugar and Prosecco. Put the cake on a serving plate or cake stand and pour the glaze over, sprinkle over the rose petals or your garnish and leave to set, then cut and serve.