Sloe Gin & Cherry Jelly Cakes

Makes 12

½ cup sloe gin

¼ cup caster sugar

½ cup cherry juice

1 ¼ tsp powdered gelatine 30g unsalted butter, softened ¼ cup caster sugar

1 tsp vanilla extract

1 egg white at room temperature ½ cup self-raising flour

¼ cup milk

1 cup desiccated coconut

A few drops pink food colouring

To make jelly, combine the sloe gin, sugar and cherry juice in a small saucepan over medium heat, stirring to dissolve the sugar. Take off the heat, sprinkle over the gelatine, and whisk to dissolve. Pour into a jug and set aside at room temperature to cool.

Preheat oven to 180°C (160°C fan forced). Lightly grease a non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). Place the butter, sugar and vanilla in a large bowl. Using electric beaters, beat butter, sugar and vanilla until creamy. Add egg white and beat to combine.

Sift flour over creamed butter mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8-10 minutes, or until risen, golden brown and firm to a gentle touch. Stand in the tin for a minute, then turn out onto a wire rack. Cool completely.

Divide the coconut into two bowls. Add a few drops of food colouring to one bowl and mix the coconut until pink.

Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate until set.