Happy World Gin Day! What better way to celebrate than with a gin and tonic cake.
I was asked to make a gin and tonic cake this week for a G&T lover! (and it just so happens to be World Gin day on the 11th June as well, talk about perfect timing!). As normal, I did a little research and decided to use my lemon drizzle loaf recipe as a starting point and then add gin and tonic flavours from other recipes.
I loosely followed a Good Housekeeping recipe for the drizzle, icing and candied limes. I haven’t had great success with candied fruit before and again I didn’t seem to get the correct texture. The limes were just a bit wet and super sweet. To be honest I don’t particularly like them so I didn’t put them on my cake. I haven’t included a recipe or method for them in this blog as clearly I am doing something wrong but if you want to try and make them you can find the recipe here.
This gin and tonic cake was really rather delicious (when I delivered it I was kindly offered some). The gin is subtle but there, think next time I may add a little extra 🙂 If I am honest I think the tonic water in the GHK recipe is a bit of a gimmick. The amount is so small you could get away with just water. If you have tonic in the house then great but I wouldn’t go out and buy it especially for this. I have adapted a few recipes taking all my favourite bits from each and below is my ultimate gin and tonic cake.
Gin and tonic cake
175g caster sugar
175g self-raising flour
Pinch of sea salt
Grated zest of 2 limes
30g caster sugar
30ml tonic water/ water
2 tbsp gin
100 g icing sugar, sifted
4/ 5 tbsp gin
Grated lime zest for finishing
Preheat the oven to 170 degrees C. Grease and line a 1 litre loaf tin and preheat the oven to 170 degrees C.
Beat together the Stork and caster sugar. Beat until the mixture turns pale yellow and creamy, 4 or 5 minutes in a stand mixer should do it. Add the eggs one at a time with a spoonful of flour each time to prevent the mixture curdling.
Fold in the remaining flour, a pinch of salt, lime zest and gin. Pour the mixture into the prepared tin and bake in the oven for about 50 – 60 minutes. It should have risen quite well and started to split on the top.
Meanwhile, make the drizzle that will be drizzled into the cake when it comes out the oven. Gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1 min. Add the gin and set aside ready for later.
Once the cake is out of the oven, poke holes all over the top with a skewer. Drizzle in the gin syrup. You may not need all the drizzle so spoon it in slowly and then you can judge for yourself. You don’t want the top to be wet, just moist. Leave in the tin on a wire rack to cool completely.
To make the icing for the top, mix together the icing sugar (make sure you sift it to get a lovely smooth glaze) and add the gin a spoonful at a time until you get the desired consistency. You want it to stay on the cake but also run off the sides a little. Remove the cake from the tin and throw away the greaseproof paper. Drizzle the icing onto the cake however you want, grate a little lime zest on top and EAT!