Gin and tonic cake vegetarian; serves 25
it was my boyfriend who first introduced me to gin…ever since that date I’ve been hooked, to both the gin and to him. This recipe is a tad sentimental in its creation; I made it for his 21st birthday, to celebrate that first drink we shared
For the cake –
- 325g unsalted butter, softened at room temperature
- 4 tbsp whole milk
- 20 dried juniper berries, crushed
- 325g caster sugar
- 4 free range large eggs
- Zest of 2 limes
- 325g self-raising flour
For the syrup –
- 100ml gin
- 75ml tonic water
- 75g caster sugar
- 15 dried juniper berries, crushed
For the glaze and decoration –
- 150g icing sugar
- 2 tbsp gin
- A handful of juniper berries
- Pre-heat the oven to 180°C. Grease a non-stick 27cm diameter bundt tin with butter.
- Warm the milk on a low temperature with the juniper berries. Set aside once warm. Cream together the sugar and the butter until light and fluffy. Add the eggs, one at a time, continuing to mix together until well combined. Stir in the lime zest.
- Add the flour and combine until smooth. Strain the milk through a sieve, leaving the juniper berries behind, and beat until incorporated.
- Spoon the mixture into the cake tin and smooth with a palette knife. Bake for 50-60 minutes, or until a skewer comes out clean when inserted.
- While it is baking in the oven, make the syrup. Reduce the gin, tonic, sugar and crushed juniper berries in a saucepan over a low heat. Turn up the heat, and simmer for 8 minutes, until it has reduced by half.
- When the cake is out of the oven, use a fork to pierce holes in it all over. Pour the syrup evenly over and leave it to cool in its tin for a further 10 minutes. Take the cake out and arrange it on a cake board.
- Once fully cooled, combine icing sugar with gin to create a glaze. Pour the glaze over, and finish by sprinkling over lime zest and juniper berries.