Tangelo Blossom Gin 45% LIMITED EDITION
Our Tangelo Blossom Gin is back in time for the gift giving season.
Slightly different to our last batch at 45 % ABV, a little softer.
This time we have distilled our award winning gin and then macerated the Tangelo peels in this spirit.
We love this as an elevated Gin & Tonic using Original Fever Tonic. A very simple yet delicious summer drink. Add a slice of Tangelo or Orange as a garnish for a more citrusy sip.
The gin cocktail "Tangelo Sour" featured here, has been made with our Tangelo Blossom Gin, lemon & lime juice, sugar syrup and egg white.
Summer in a glass. Plus _ a Tangelo cake recipe (only 4 ingredients and super easy)
Special Gift Option: Handwritten Message! Make your Christmas gifts extra special by sharing the joy of Tangelo Blossom Island Gin with your loved ones. We're offering a unique touch – we can handwrite a message on your behalf! Simply include your desired message in the order notes during checkout, and we'll ensure it's beautifully written on a card accompanying your bottle. * This limited edition comes in our clear bottle. Add our stainless steel pourer for the ultimate gift. Long after the gin is gone, the pourer converts the bottle into an olive oil decanter.
2 medium Tangelos, fresh whole with rind on – any type (600g total weight)
1 1/4 tsp baking powder
6 large eggs room temp
1 1/4 cups white sugar
2 3/4 cups almond meal
BOIL ORANGES:
Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
BATTER:
Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper.
Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 – 10 seconds on high until combined.
Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
Serve: Decorate as desired – I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
Be sure to use gluten-free baking powder if making this for GF purposes!
Sweetness – average sweetness, definitely not overly sweet. Sugar can be cut to as little as 1/2 cup but personally, I don’t think that’s sweet enough.
RECIPE CREDIT - RECIPE TIN EATS
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