Berries smirnoff cake

What is Smirnoff ? “Smirnoff Vodka is triple distilled and exceptionally smooth. Ten Times filtered in a unique process for ultimate clarity, making it perfect for use in cocktails and mixed drinks. The Smirnoff brand began with a vodka distillery founded in Moscow by Pyotr Arsenievich Smirnov”.

“Smirnoff is distilled from corn, and the company’s plain vodka should be safe, even if you’re sensitive to gluten-grain-based alcohol. Smirnoff also is offering “Smirnoff Sourced” flavoured vodka, which contains 10% fruit juice from concentrate and is labelled “gluten-free.”

Smirnoff is a girl’s drink!”. Initially, I thought it wasn’t much of an alcoholic drink, but as I read on more stuff about it; it seems that smirnoff ice has more alcohol than a beer Woah!!!. Next time will order beer better with friends.

With alcohol content at 4.5 % alcohol, I will still have more than enough on hand to become at least mildly drunk. Hmmm!!! Should I use in cake then?

“Smirnoff is charcoal-filtered .Which is the same thing they do to the bourbon that becomes “Tennessee Whiskey.” Charcoal filtration is thought to mellow a spirit by removing further impurities”. Well, Whiskey is use for my grill meat. So, why not try Smirnoff on cake as I have done a cake with Aperol and Guinness.

“How many different kinds of Smirnoff? Well, a lot. It said, they’re not all vodka—some are pre-mixed cocktails like “Tuscan Lemonade” and “Savannah Tea.” The salesman told me there are only 31 flavours of actual Smirnoff vodka”. I didn’t know that.

He showed me all fruit flavoured vodka in the liqueur shop. Well, I am keen to explore, but curious. Next time some of these flavours will be in my next cake.

This cake has strawberry and blueberry added to combine the smooth smirnoff flavour: fruits juice and cinnamon to boost the smooth flavour: adds a warm, distinctive spice flavour to balance the sweetness.

Let starts baking!!!!


250 g strawberry
125 g blueberry
3 eggs, separated
200 g raw sugar
150 g sour cream
375 g ricotta cheese
75 ml of olive oil
350 g sifted self-raising flour
1 Tsp baking powder
2 Tsp lime juice
1/2 Tsp cream of tatar
3 Tbs Smirnoff
1 Tbs cinnamon powder
Strawberry jam for brushing on top


Preheat oven 170 degrees C. Greased 26 cm tubed round baking pan. Beat egg whites with cream of tatar until soft peaks form and set aside in fridge till needed.

Beat sugar with yolks until pale and creamy. Now put in ricotta cheese, sour cream, oil, juice and mix well. Next add flour, cinnamon, and smirnoff and mix well. Batter must be consistency; not too dry or too wet.

Now bring out egg whites from fridge to room temperature for 5 minutes. Then gently fold 1 spoon full into batter. Next add in the remaining until mix well.

Spoon half batter into prepared cake tin and top with strawberries and blueberries; gently push into batter. Then spoon the remaining batter on top of the fruits. Smooth the top.

Bake for 50 minutes or until cooked through. Test with skewer; comes out clean then it’s done. Leave in oven, switch off oven for 15 minutes.

Take out of the oven, remove cake tin and transfer to foil base then turn over again to cake container base for bottom up as fruits are at the bottom part. Leave to cool further 5 minutes. Then spread the top with strawberry jam. Cool at room temperature and serve warm with vanilla ice cream or whipped cream.

Note: Oven temperature may vary. You may need less or more time. You may want to put more fruits. You may use rum instead of smirnoff.

You may use any fruits, fresh or cans. If fresh you need add 1/2 lemon juice. I don’t have lemon juice. So, I use lime juice.

Use smirnoff carefully. It’s can make you drunk. If you are baking cake where children are going to eat it. I suggest you use rum or dessert wine.


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