Black Cow Easter Cake with Strawberry Vodka Syrup Paired with Strawberry and Lemon Sgroppino

Entertain this Easter with the perfect celebratory pairing, our Black Cow Strawberry Vodka Syrup Cake recipe and Strawberry + Lemon Sgroppino.


Finely ground almonds, 225 g 

Polenta, 100 g 

Cardamom, 1 tsp

Baking powder, 1 tsp

 Sugar, 200 g

Butter, 225 g

Eggs, 3

Vanilla essence, 1 tsp

Zest from 2 medium oranges (plus zest from a 3rd orange for garnish)

Garnish - chopped pistachios, additional zest  


Honey, 2 Tbsp

Black Cow & English Strawberries vodka, 4 Tbsp

Step by step

Preheat Oven to 180˚C. Grease an 8 inch (20 cm) round tin with a little butter. Line the tin with baking paper.


Combine first 4 ingredients. Mix together ground almonds, polenta, cardamom and baking powder in a bowl.


Prepare batter. In a separate mixing bowl, beat together sugar and butter until fluffy using an electric beater. Add one egg at a time, beating well after each egg. Add half the dry ingredients and beat just until mixed. Repeat with other half. Fold in vanilla and zest of 2 oranges.


Bake. Pour batter (it will be very thick) into prepared pan. Bake for 60 minutes or until cake test/toothpick comes out clean. Remove pan and let cool for 10 minutes.


Make Syrup. While cake is baking, briskly mix the honey and vodka together.


  Poke holes all over the top of the cake with a skewer. Pour about half of the syrup onto the cake, allowing it to absorb. Sprinkle chopped pistachios and zest an orange over the top of the cake  –  Serve with a drizzle of remaining syrup and a glass of Sgroppino.

Sgroppino Ingredients

Black Cow & English Strawberries vodka

Lemon Sorbet or Lemon Gelato (if you can find it.)



Place a small scoop of the lemon sorbet or gelato into a stemmed glass and mix well with 30ml of the strawberry vodka using a long spoon, top with Prosecco and serve with a slither of strawberry and a slice of cake.


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