Gin & Tonic cake
A classic G&T transformed into a delicious, moist loaf cake.
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- 200 g unsalted butter, softened, plus extra to grease
- 200 g caster sugar
- 4 medium eggs, beaten
- 200 g self-raising flour
- 1/2 tsp baking powder
- finely grated zest 1 lemon
- 75 ml gin
- 125 g caster sugar, plus extra to sprinkle
- 125 ml tonic water
- 3 1/2 tbsp gin
- 2 lemons, sliced into 3mm half moons
- 100 g icing sugar, sifted
- Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5min. Gradually add eggs, beating well after each addition.
- Fold in flour, baking powder and lemon zest, followed by the gin. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
- Meanwhile, make sugar syrup: gently heat 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). Set pan of remaining syrup aside.
- 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. Cool loaf in tin on a wire rack.
- Meanwhile, make the candied lime slices. Reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 10-12min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.
- Make icing by mixing together icing sugar with remaining 1½tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and decorate with the dried candied lime slices. Leave the cake to set before serving.