James’s jaunt around Britain: Chocolate & cherry gin cake

James Martin tasted the most mouthwatering local produce in every corner of the UK for his new TV series and book – and here you can try his recipes yourself 

Cherries, chocolate and kirsch are in a Black Forest gâteau, a staple cake in British homes.This is an up-todate version using gin. 

My favourite gin from my travels is Forager’s Gin from the Snowdonia Distillery in Wales. It’s great with tonic and ice. 

They only make small batches but if you find it, tell me what you think.

Serves 8

For the gin syrup

• 100ml (3½fl oz) gin
• 100g (3½oz) caster sugar
• 300g (10½oz) cherries with stalks

For the jam

• 300g (10½oz) pitted cherries
• 50g (1¾oz) caster sugar

For the cake (makes 2)

• 9 eggs
• 250g (9oz) caster sugar
• 1tsp vanilla bean paste
• 40g (1½oz) cocoa powder, plus extra
• 200g (7oz) self-raising flour

For the cream

• 750ml (1¼pt) double cream
• 50ml (2fl oz) gin

Line 2 x 20cm deep-sided cake tins with greaseproof paper. Preheat the oven to 180°C/fan 160°C/gas 4. 

Pour the gin and sugar into a pan. Heat to dissolve the sugar, then add the cherries and set aside to cool. 

For the jam, put the cherries and sugar into a pan and heat gently to dissolve the sugar. 

Bring to a simmer and cook for 2-3 minutes, until the fruit has cooked down and is jammy. 

To make the cakes, whisk the eggs and sugar together in the bowl of a freestanding mixer until thick and mousse-like. 

Whisk in the vanilla then add the cocoa and flour and fold in using a metal spoon until everything is combined. 

Divide the cake batter evenly between the tins and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean.

Cool in the tins for 5 minutes, then turn each cake out to cool completely. 

Wrap one in clingfilm and freeze for up to a month (see tip). 

Remove the paper from the other cake. Whip the cream and gin together until soft peaks form. 

Spoon into a piping bag with a 1cm nozzle. Put the cake on a board and use a serrated knife to carefully slice horizontally into three layers. 

Spoon some gin syrup over each layer. Put the bottom layer on a plate, pipe cream all over and spread with jam. 

Put the middle layer on top and repeat. 

Put the third layer on top and pipe cream all over it, if you like. Dust with cocoa powder and top with the syrup-poached cherries.

James Martin’s Great British Adventure is published by Quadrille, £25. To order a copy for £20, visit mailshop.co.uk/books or call 0844 571 0640, p&p is free. Spend £30 on books and get FREE premium delivery. Offer valid until 23/02/2019.