Gin & Tonic Drizzle Cake

This is a fun cake created out of a love for gin, and made with love for my lovely, gin loving Military Wives Choir ladies in Aldershot.

Please note, this cake has quite a bit of alcohol in it and is not suitable for anyone under the age of 18.  Please eat responsibly.

Gin & Tonic Cake

Ingredients

  • 165g Baking Margarine, soft
  • 165g Caster Sugar
  • 165g Self Raising Flour
  • 3 Eggs
  • 35g Ground Almonds
  • Zest 1 Lime
  • 3 tbsp Gin
  • 4 tbsp Tonic

Drizzle

  • 5 tbsp Caster Sugar
  • 3 tbsp Gin
  • 2 tbsp Tonic
  • 1 Lime, sliced thinly into rounds

Icing

  • 250g Icing Sugar
  • 1 tbsp Gin
  • 2 tbsp Tonic
  • Squeeze of Lime

Method

Preheat the oven to Gas Mark 4/180 C/160 Fan, and grease and line a 1lb loaf tin.

In a medium bowl, cream the butter and sugar. Gradually add your eggs one at a time, adding in a little flour towards the end if you see that the mixture starts to split.  Sieve in the flour, add the ground almonds and the zest and stir until combined.  Add in the gin and tonic, stir through then scrape into your prepared tin.

Bake on the middle shelf of the oven for around 40-50 minutes, or until a skewer inserted comes out clean.

Towards the end of the baking time, make up the drizzle by placing the sugar, gin, tonic and lime slices into a saucepan and bring to a boil.  Boil for around 3-5, until the liquid is more of a syrup consistency and turn off the heat.  Scoop out the lime slices and leave to cool on a plate for around 5 minutes, then dust in caster sugar.

When the cake has baked, keep it in the tin and using a cocktail stick or skewer, pierce the cake all over then drizzle over the syrup.  Take your time doing this, so that the cake has a chance to absorb all the syrup.  Leave to cool completely in the tin.

Once cooled, take the cake out if the tin and place on your presentation plate.  To make the icing, make up a gin and tonic with a squeeze of lime.  Place the icing sugar in a bowl, and add your gin a d tonic a teaspoon at a time.  You’re looking for quite a thick consistency, so again don’t rush this otherwise the icing will be too runny and not cling lovingly to the top of your cake.  Once you’ve reached the right consistency, something like thick double cream, you can either drink the rest of the gin and tonic, or spoon it onto the cake – which is what I did.

Either pour or pipe your icing onto your cake, then cut your candied lime slices in half and use to decorate the top of your cake.  Serve alongside a gin and tonic and plenty of gin loving friends.

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