Aperol Cake Is The Best Way To Enjoy Your Favourite Cocktail

Few drinks embody summer quite like an Aperol Spritz.

The vivid orange cocktail - made up of Aperol, prosecco, soda water (complete with a slice of orange and a few clinking ice cubes if you're doing it right) - is about as refreshing as it gets on a balmy summer's day.

We're always keen to hear about new recipes that involve the classic Italian apéritif, and right now we're falling heavily for the thought of Aperol cake.

Yes - believe it or not, foodies far and wide are finding ways to infuse the bitter spirit into their bakes.

Over on Instagram, we've already seen delicious creations such as Aperol olive oil citrus cake (topped with homemade whipped cream), orange versions of pineapple upside down cake soaked in the liqueur and classic sponges jazzed up with a splash of the booze.

Just take a look:

They all sound incredible, but our favourite has to be the Aperol and orange-glazed orange and rosemary polenta cake. Sounds fantastic, right?

Created by London-based recipe developer Nell Gordon-Hall (aka @saucynell), the cake is perfect for those who are partial to a cheeky Aperol spritz.

Nell shared her recipe (serving 12) with Tyla, and we for one can't wait to recreate it.

Read on...

Aperol and Orange-Glazed Orange and Rosemary Polenta Cake

Ingredients:

• 5 oranges
• 1 lemon
• 1 large handful rosemary
• 200g polenta
• 100g crushed almonds
• 50g flakes almonds (optional for topping)
• 370g caster sugar
• 5 eggs
• 1 tbsp baking powder
• 50ml Aperol

Method:

1. Place two oranges and your lemon in a pan of water and simmer for half an hour until soft. Preheat your oven to 180 degrees celsius. Leave the fruit to cool and then slice in half and remove pips.
2. Add the fruit and rosemary to a blender and blend until there you have a purée.
3. In a bowl whip the eggs and sugar together until they are light in colour and fluffy. Then add the pureed fruit, polenta, ground almonds, baking powder and fold in.
4. Make sure everything is equally combined and add to a 24-26 inch cake tin that has been lined with baking paper.
5. Place in the oven for 45 minutes.
6. After half an hour add 3 oranges juice, 150g caster sugar and 50ml Aperol into a pan and simmer for 15 minutes, shaking the pan occasionally, to create the glaze.
7. Remove the cake from the oven and as it cools down gradually add the glaze.
8. Top with flakes almonds and fresh rosemary sprigs and serve with yogurt or crème fraiche.

Is it too much to wash down our Aperol cake with a spritz? Don't answer that, we're doing it anyway.

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Topics: Tasty Food, Food And Drink

Ciara Sheppard

Ciara is a freelance writer working for Tyla. After graduating with an English Lit and Media degree from the University of Sussex, Ciara held jobs at GLAMOUR and Yahoo Style before packing up for a solo travelling trip around South America.

@ciarasheppard