Gin and tonic cake

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

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Ingredients:

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

Method:

  1. Pre-heat the oven to 180°C. Grease a non-stick 27cm diameter bundt tin with butter.
  2. 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.
  3. Add the flour and combine until smooth. Strain the milk through a sieve, leaving the juniper berries behind, and beat until incorporated.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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