Saturday, 30 May 2015

Gin Cake

Yes, gin cake. No tonic. Just gin.

I've been wanting to try out a recipe for a gin & tonic cake for a while but due to my mixing and matching of certain recipes, the tonic has been ommitted from this particular version! I've added a note at the bottom of this post to show how you can adapt it.

Do not be put off by the amount of gin that goes into this cake. It sounds (and looks) a lot for a small cake but, with a bit of persistance, it will mix in and most of the pungent gin flavour will cook off. This may not be in keeping with my aim to do "healthy recipes" but I can't resist anything gin based, especially with the season of alfresco drinking and BBQs approaching. With the bitterness of the lemon and the floral notes of the gin, this makes for a surprisngly refreshing cake. Be warned - only a small slice is needed. But what better way to finish a gin drinking session than by eating gin too?

The quantities of butter, sugar and flour will vary depending on how heavy your eggs are! Weigh yours eggs together, in their shells, and then use that same amount of butter, sugar and flour.

You Will Need: 
-4 eggs, weighed in their shells
-caster sugar
-self-raising flour
-2 lemons
-4-5 shots of gin

For the icing:
-500g icing sugar
-250g butter
-2-3 shots of gin

First off, preheat your oven to 180C/160C fan/gas 4 and line a 1kg loaf tin with greaseproof paper. Cream together the butter and sugar until pale and fluffy (this can be done by hand although a food processor is a more pain-free process!)

Crack in the eggs and beat until combined. Sieve in the flour whilst mixing then grate in the zest of both lemons. Stir through the juice of one lemon and add 4-5 shots of gin. Pour into a 1kg loaf tin and bake for 45 minutes. I'd suggest checking it at 30 minutes and covering with foil if it is browning too much. 

Once the cake is cooked, transfer it to a wire rack and allow to cool completely. Meanwhile, you can make the butter icing by simply mixing together the butter, icing sugar and 2-3 shots of gin(depending how strong you want it!). Once cool, spread the icing over the cake and it's ready to serve.

NB: if the butter icing is something you want to avoid, you can make a drizzle instead which includes tonic. Simply combine 150g granulated sugar, 4-5 shots gin, a dash of tonic and the juice of one lemon. Prick the surface of the cake and the drizzle it over!


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