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Strawberry & mint drizzle cake made with Burren Balsamic

Friday, August 11, 2017

I love drizzle cakes and making this version was an experiment that totally paid off. Strawberry & Mint drizzle cake made with Burren Balsamic's strawberry and mint infusion- delicious!

My friend Pamela introduced me to Strawberry & mint Burren Balsamic as it is her favourite addition to Prosecco.  I was a bit concerned when I saw her about to add it to my drink but I was pleasantly surprised as it was delicious.  I promptly bought some and have been adding it to Prosecco ever since.

It got me thinking what else It could be used in and I decided to try a drizzle cake.  Lemon drizzle is a favourite in the Eating Ideas household but I thought this could be a lovely alternative.  I have to say, it worked a treat.  I served it to some friends and they loved it which is always a good sign!

Dont panic if you don’t have any of the Strawberry + mint balsamic, you can make it as a lemon drizzle cake.  Recipe, instructions and substitutions are below the picture gallery.


  • 225g very soft butter
  • 225g caster sugar
  • 4 eggs
  • 225g self raising flour
  • zest of a lemon
  • 4 tbsps Strawberry & mint balsamic (0r make it a lemon drizzle with the juice of a lemon mixed with 85g caster sugar)
  • 1 tbsp caster sugar for sprinkling (ignore if you are making the lemon option)


  • pre heat the oven to 175C
  • grease and line a 2lb baking tin or use a loaf tin liner
  • beat together the butter and sugar until pale and creamy
  • add the eggs
  • mix in the self raising flour and lemon zest
  • pour into the lined tin and place in the oven
  • bake for around 40-45 minutes. When it is ready the cake will spring back when touched or insert a skewer and it should come out clean. Remove the tin from the oven
  • While the cake is still in the tin, skewer all over
  • pour over the strawberry & mint burren balsamic (or lemon and sugar mixture)
  • Sprinkle the top with caster sugar and allow to cool
  • slice, serve and enjoy!

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