Melanie's Food Adventures

Edinburgh Gin & Tonic Cake….. My new favourite Cake!

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Edinburgh Gin & Tonic Cake

It seems that recently, each time I make a new cake, it instantly becomes my favourite. Perhaps it’s because it’s the first time I’ve made it that makes it feel a bit more special.

I’ve made some really great friends since moving to the village and we try to get together for playdates with our little ones as much as possible. I love to bake for both the mummies and children so I started thinking about what to make for us all for our next gathering. I’ll be chatting about what I planned for the children in another post and will concentrate on the mummy cake in this one. It just so happened that one of my lovely friends Heather had been sent a link to a fabulous recipe on Facebook…… Gin and Tonic Cake…. Ooh, I thought to myself, this sounds absolutely perfect for a Friday playdate., our little toast to the weekend ūüôā

What else could I use but Edinburgh Gin. Now, you may remember that I bought a bottle of their Elderflower Gin a few weeks ago while at the Taste of Grampian so what better way to use it (well, apart from just drinking it). Today was a beautiful sunny day and I spent a perfect morning in the kitchen baking with a bit of Ken Bruce on Radio 2 to keep me company. The cake is basically the slightly boozier cousin of the lemon drizzle cake and he tasted delicious, not overly sweet and perfect to eat while our boys run riot in the garden!


INGREDIENTS

For the Cake

225g Unsalted Butter (softened)

225g Golden Caster Sugar

225g Self Raising Flour (sifted)

2tsp Baking Powder (sifted)

Zest of 2 Lemons (finely grated)

Zest of 1 Lime (finely grated)

4 Medium Eggs (Room Temperature)

3tbsp Gin (I’ve used Edinburgh Elderflower Gin, but any gin is fine, flavoured or not)

1tbsp Tonic Water

For the Drizzle

Juice of both lemons you used for the cake

3tbsp Gin

1tbsp Tonic Water

120g Golden Caster Sugar


METHOD

1. Preheat your oven to 190c / 375F / Gas Mark 5. Grease and line a large loaf tin with baking paper.

2. Place 225g Butter, 225g Golden Caster Sugar, 225g Self Raising Flour, 2tsp Baking Powder and the Lemon and Lime zests into a large mixing bowl or food mixer. I strongly recommend you use either a food mixer or electric hand whisk for the next bit otherwise you’re going to be¬†mixing by hand for around 10 minutes!¬†Adding your¬†eggs, one at a time, beat the mixture until it¬†becomes thick and smooth, this should take around 3 minutes.

3. Next add your 3tbsp of Gin and 1tbsp of Tonic Water, one spoon at a time, while continuing to mix, this will prevent the mixture from curdling. Now tip the mixture into your lined tin, smoothing the top to ensure it is even.

4. Place into the oven, on the middle shelf, for around 50 minutes, until your cake has risen golden brown. You can ensure that it has cooked thoroughly by placing a skewer into the middle of your cake, if the skewer comes out clean then it is ready. If it comes out with cake mixture still attached then put it back in for another 5 minutes and then check again. The sides should have also come away slightly from the edge of your tin.

5. While your cake is in the oven you can prepare your drizzle. Mix your lemon juice, 3tbsp of Gin, 1 tbsp of Tonic Water and 120g of Golden Caster Sugar in a jug and stir until well combined.

6. Remove your cake from the oven when ready and, using a skewer, makes lots of holes evenly over the top of your cake and slowly pour over your drizzle. You may wish to wait a few minutes in between coatings.

7. Leave your cake to cool completely in the tin before removing and then carefully peel off the paper. You can add a sprinkle of caster sugar over the top at this point to add a little crunch.

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Melanie, Food Adventurer

 

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