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Gin and Tonic drizzle cake

Gin & Tonic Drizzle Cake by Beca Lyne-Pirkis

A regular, and favourite, here at Seasoned, Beca teaches a number of baking courses with us. If you want to master macarons or doughnuts, she has all the tips you'll ever need. Not quite so technical, but positively delicious, this gin and tonic drizzle cake is a good one for afternoon tea, and keeps well for a couple of days. If it lasts that long.
Course Dessert
Cuisine English
Keyword Gin & Tonic Drizzle Cake
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 250 kcal

Ingredients

For the cake

  • 165 g softened margarine
  • 165 g caster sugar
  • 165 g self-raising flour
  • 3 eggs
  • 35 g ground almonds
  • Zest 1 lime
  • 3 tbsp gin
  • 4 tbsp tonic

For the drizzle

  • 5 tbsp caster sugar
  • 3 tbsp gin
  • 2 tbsp tonic
  • 1 lime sliced thinly into rounds

For the gin and tonic icing

  • 250 g icing sugar
  • 1 tbsp gin of your choice
  • 2 tbsp tonic water
  • Squeeze of fresh lime juice

Instructions

  1. First, preheat your oven to Gas Mark 4/180 C/160 Fan. Grease and line a 1lb loaf tin.
  2. Cream together the butter and sugar. One at a time, add your eggs with a tablespoon of flour with each one to prevent the mixture from splitting. Sieve in the flour, then add the ground almonds and lime zest. Stir until well combined. Add the gin and tonic to the mixture, then stir through and scrape into your prepared tin.
  3. Place onto the middle shelf of your oven and bake. Baking time should be around 40-50 minutes, or until an inserted skewer comes out cleanly.
  4. About 10 minutes before the end of baking time, make the gin drizzle. Place sugar, gin, tonic water and lime slices into a saucepan and bring to a boil. Boil for around 3-5, until the liquid has more of a light syrupy consistency. Turn off the heat. Take out the lime slices and leave them to cool on a plate for around 5 minutes. When they’ve cooled slightly, dust with caster sugar.
  5. Once the cake has baked, keep it in the tin and pierce the cake all over with a skewer or cocktail stick. Slowly drizzle over the syrup. Take your time doing this, it gives the cake a chance to absorb all the syrup. Leave to cool completely in the tin.
  6. Once your cake has cooled, take out of the tin and place onto your presentation plate. To make the icing, first, make a gin and tonic with a squeeze of lime. Sieve the icing sugar into a medium bowl, then add your gin and tonic a teaspoon at a time. You'll want to achieve quite a thick consistency. If the icing is too runny, you’ll find it won't cling to the top of your cake. The right consistency is something like thick double cream. ,
  7. Now pour or pipe your icing onto the cake. Cut the candied lime slices in half and use to decorate the top of your cake.

Recipe Notes

This is the perfect boozy treat for any gin lover. Why not try it and let us know how it went?