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“I’ve just tried it and it is absolutely stunning; like nothing I’ve ever had before! Its amazing to taste the sweetness coming through the initial ginger taste and chilli warmth. I’ll be ordering more for use!!” Darren

“This is what I got, it’s so lovely!!” Sarah Gaskell

“Had your sauce on my lunch today, we are addicted to it in our house!” Carrie Stroud

“So good! It’s been the drink of my holidays” Donna

“Got a bottle for Xmas. Had the Aloha and Tonic. Oh my, bloody gorgeous!” Michelle Lewin

“Happy new year! Just want to say thank you, really loving my first bottle of aloha. So versatile with cocktail making, seems to work in absolutely everything. Well impressed ☺ “ Murray “Muzza” Luckhurst.

“I loved it, reminded me of that Moose Spirit I like but more summery!” Rosie and Gin

“I love this drink!” Clemarlo blue

“Very summery!” Kavey

“It tastes great! I’ve really got into my home cocktails lately and this is a lovely addition to my drinks collection”. “It was rather delicious” The Rare Welsh Bit

“Love it when @starbeam4 sees “something new” on Facebook and orders it to try. This is @aloha65 a pineapple, chilli, lemon and ginger spirit with ginger ale, quite delicious!” Nicole Adam

“Sipping on Aloha for breakfast is the best way to start Christmas day” Jillanne David

“very impressed! Lovely flavour to it!” Beardo BBQ Beers

“I’ve been loving Aloha!” Jupiter Hadley

This has blown our minds, easily one of our favourite drinks now but omfg those pineapples…so impressed Greedy Italians

“Tried these [detonators] at the weekend on a pizza. Soooooo good!! Nearly blew my head off!” Paula

“Such a distinctive, delicious spirit” Trish

“Love this! It’s lush xx” Jean

“We love Aloha!! Gorgeous drink” Gin_is_just_the_tonic

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Aloha 65 Chilli & Ginger Cake

CHILLI & GINGER CAKE 

A supercharged upgrade to your old school Pineapple Upside Down Cake!

INGREDIENTS:
Cake:
8 Glace Cherries (to keep it old school!)
100g Unsalted Butter, softened
100g Golden Caster Sugar
100g Self Raising Flour
2 Large Eggs
1 tsp Baking Powder
1 tsp Ginger, ground
Pinch Salt
1 Red Chilli, finely Chopped
1 tsp Vanilla Extract
2 tbsp Aloha 65
100g Dried Pineapple

Caramel:
100g Caster Sugar
200ml Double Cream
40ml Pineapple Juice
20ml Aloha 65
150g Unsalted Butter, softened

METHOD:

  1. Preheat Oven 180c. Grease and flour a loaf tin and lay the cherries into the base.
  2. Add the butter, sugar, flour, eggs, baking powder, ginger & salt to the bowl of a stand mixer and beat until combined. Add the chilli, vanilla and Aloha 65 and beat gently until homogenous (over mixing here will cause a dense cake)
  3. Fold in the dried pineapple and spoon the batter into the prepared tin.
  4. Place on the middle shelf and bake 30-35 minutes, or until golden, risen and a skewer comes out clean.
  5. Leave in the tin for 5 minutes before inverting onto a wire rack. Leave to cool completely.
  6. Meanwhile make the caramel. Heat a medium sized frying pan over a medium heat. Sprinkle the caster sugar over to just cover, keeping some back if it means you will create a thick layer. As the patches of sugar begin to melt, sprinkle over the remaining sugar as if you are filling in the gaps. This prevents the direct caramel from burning.
  7. Keep going, swirling the pan as you go to combine the sugar. DO NOT STIR, this will cause the sugar to crystallise.
  8. Once melted, increase the heat until the caramel reaches a rich amber colour. Pour in the cream, pineapple juice and Aloha 65 and whisk until combined. It will clump but persevere and it will come back.
  9. Once homogenous, remove from the heat and whisk in the butter bit by bit. Once smooth decant into a jug.
  10. Serve the cake with plenty of sauce drizzled over. Enjoy!
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