Bushmills Whiskey, Broighter Gold and Orange
cake, rhubarb compote, Morellis double cream
Grease and line a 22cm x 11cm loaf tin with parchment paper and set oven to 180oc.
Whisk the sugar and eggs, with an electric beater, until pale and fluffy ( this will take a few minutes). Mix the oil, whiskey, orange juice and milk together and add to the eggs. Whisk gently to incorporate. Sift the flour and baking powder and gently fold into the wet mixture until fully incorporated. Pour into the prepared tin and bake for about 40 minutes or until an inserted skewer comes out clean.
Place in a saucepan and gently simmer until the sugar has dissolved. Spoon over the
hot cake and then allow to cool for 15 minutes in the tin before turning out.
the sugar, water and grenadine until the sugar has dissolved. Pour over the rhubarb
and place a sheet of parchment paper on top. Bake for about 20 minutes, keep
checking, until rhubarb is just cooked. Cool in the syrup.
Slice the cake and serve with the compote and a generous scoop of Morelli’s
Double Cream Vanilla icecream.