This recipe is Jordan Rondel's festive love letter to Campari. The sponge is rich with the fresh, green flavour of olive oil, which cuts through and compliments the sweet, citrusy bitterness of the Campari beautifully. Each little cube is topped with a blush-pink Campari glaze and decorated like a present, incorporating crushed up Fresh As berries. There are zero rules here, so just have fun with it!
- Prep time: 20 minutes
- Bake time: 30 minutes
- Ready in time: 2 hours
- Makes about 12 cubes
For the cake
- 3 free range eggs, at room temperature
- 230g caster sugar
- 2 tsp vanilla extract
- 1 tbsp freshly grated orange zest
- 1 cup / 250 ml good-quality extra-virgin olive oil
- 1 cup / 250 ml whole milk
- ¼ cup / 80ml Campari
- 200g plain, white all-purpose flour
- 50g ground almonds
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp fine sea salt
For the Campari glaze
- 110g icing sugar
- 1-2 tbsp Campari
For the decorations
- Fresh As Strawberry Slice, Raspberry Whole, Blueberry Slice
- Red liquorice shoe laces
- Some mint leaves
- Sugar pearls
Directions
Heat the oven to 180 degrees celsius on fan bake. Grease 12 holes of a cube cake tray, or a regular cupcake tray.
In the bowl of an electric mixer with a whisk attachment, beat the eggs, sugar, vanilla and zest until very thick and fluffy, for about 5 minutes. With the mixer still running, turn the speed down and slowly drizzle in the oil and beat until incorporated. Next add milk and Campari.
In 2 parts, sift in the flour and ground almonds, followed by the raising agents and salt, and fold together until just combined, being very careful not to overmix.
Pour the batter into the tin.
Bake for 30 minutes, or until golden, springy to the touch and a skewer inserted into the center comes out clean.
Leave the cakes to sit for 10 minutes before turning out onto a cooling rack.
Meanwhile make the glaze. Simply combine the icing sugar with enough Campari to achieve a thick yet spreadable consistency.
Once the cakes are fully cooled, use a palette knife to spread some glaze on top of each, being as neat as possible. Place in the fridge for around 30 minutes until the glaze has hardened.
Tie the liquorice laces into little bows, if using, and decorate each cube as desired.
Refrigerate in an airtight container for up to 3 days.
