Aperol craisin cake

Aperol chocolate craisin cake 1.JPG       Aperol chocolate craisin cake cut up 2      Pink Ling en papillote w vegetables

How about celebrating St. Patrick’s Day and Easter 2018 with a twist from Guiness cake to Aperol craisin cake for a change of flavour, uhm! boost your alcohol to a slightly brighter chocolate, rosemary and fig smiley face rather than dull black Guiness and top of white frosting.

In addition it can be a birthday cake  for adult with frosting or birthday decorations.

Around the world, Christian celebrating Easter as a “Holy ceremony”.  In OZ, Easter celebration is both: Holy ceremony and chocolate bunny, Easter eggs eating in any size you can get; Commercial way.

Celebrating Easter, is a treat for kids: having lots of chocolates, and sweets. On the other hand adults, Guiness cake, Easter fruit cake and hot cross buns, and abstaining meat meal on Good Friday plus a long weekend to spend time with family in OZ.

Our family are keeping the tradition of abstaining meat on Good Friday. So for those who practise the Holy tradition of abstaining meat. I recommend the main from my own previously posted: Pink Ling en papillote with vegetables. I have enclosed the picture above with my Aperol craisin cake.

Or if you prefer to have pasta from+FrenchTouch: Basil Pasta With Vegetables. Then, those who do not practise abstaining meat the main from +Giang’s Kitchen: Corned Beef with Horseradish Cream Sauce.

Happy Easter everyone. Have a wonderful Easter, long weekend, St Patrick day and a safe trip home if you are travelling. The link to the 3 mains are below:


300 g brown sugar
250 g unsalted butter
275 g plain flour
200 g craisin
50 g scatter on the bottom of pan (Opt)
300ml sour cream
1 c Aperol
3/4 c cocoa powder
2 large eggs
2 Tbs baking soda
1 Tbs vanilla grinder
3/4 Tsp salt


Greased a 9″ round cake pan with 3″ deep with butter and line the bottom with baking paper brushed with some more oil.

Melt butter in a saucepan over medium heat. Then add Aperol and bring to a simmer. Remove from heat and whisk in the cocoa. Set aside to cool for at least 12 minutes.

Beat eggs, sour cream, and vanilla in a large bowl to combine. Next add aperol-cocoa mixture to the egg mixture and beat until smooth.

Now add flour, brown sugar, baking soda, craisin and salt. Beat until combined well.

Spoon the batter into the prepared pan. Bake 1hour and 15 minutes until a skewer inserted in the center comes out clean.

Switch off oven and leave cake in with door close for 30 minutes. Then remove cake from the oven and cool on the wire rack for 30 minutes to 1 hour more. Then transfer to a foil cake container with a plastic serving plate mat. Decorate with chocolates, quatered fig, and a stem of rosemary plus a pinch.

Note: “Aperol is bitter orange-y taste”. You may omit craisin. Do taste batter and you might need to add more sugar.  I had craisin to helps with a bit sweetness to the cake.

You do need to check the consistency of the batter; if too running add more flour. You might want to frost your cake. I like it just with decoration.

Checkout my blog for the main Pink Ling en papillote with vegtable: https://helenscchin.com/2018/02/01/pink-ling-en-papillote-with-vegetables/

Checkout the main pasta from+FrenchTouch: Basil Pasta With Vegetables: https://frenchtouchto.com/2018/03/06/basil-pasta-with-vegetables/

Checkout the main from +Giangi’s Kitchen: https://www.giangiskitchen.com/corned-beef/



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