We all love cake…quite a lot of us love gin…I recently posted about Top Bake and mentioned that I’d made a Gin & Tonic cake – a few people had requested the recipe so here we go…! I’d like to add that I’m not a baker but this is super simple and tastes delicious. My Mum who is not a gin fan even liked this so if gin’s not your thing, still give this a whirl.
FOR THE CAKE
- 200 g (7oz) unsalted butter, softened, plus extra to grease
- 200 g (7oz) caster sugar
- 4 medium eggs, beaten
- 200 g (7oz) self-raising flour
- 1/2 tsp baking powder
- finely grated zest 1 lime
- 75 ml (3 fl oz) gin
FOR THE SYRUP
- 60g (2oz) caster sugar
- 60 ml (2 fl oz) tonic water
- 3 tbsp gin
- 100 g (3 ½oz) icing sugar, sifted
- Preheat oven to 180°C (160°C fan) mark 4 and grease and line base and sides of a 900g (2lb) loaf tin with baking parchment.
- In a large bowl beat butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition.
- Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin. Bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
- Meanwhile, make sugar syrup by gently heating the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min.
- Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will be used to soak the loaf later).
- As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. (It does seem like a LOT of liquid but it’s def add it all)
- Cool loaf in tin on a wire rack.
- Make icing by mixing together icing sugar with remaining 1tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and grate some lime zest on top
- Try to leave the cake to set before serving!
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