There are lots of gin and tonic cakes on the internet at the moment. I found this one on line and gave it a go… It was lovely (tried and tested by the lodgers and the lovely Margot Tries the Good Life from Hampshire Life Magazine who is my go to gin expert). The texture of the cake was fantastic and I put this down the egg weighing and then matching the weights of the caster sugar, butter and flour, a technique I shall be trying again. This is basically and lemon drizzle cake with a bit of a kick. The flavours are quite subtle but totally there and I think it would make the perfect cake for afternoon tea with the girls.
You will need:
- 1kg loaf tin
- 4 medium eggs which you need to weigh altogether with their shells on
- Caster sugar to the same weight as the eggs
- Butter to the same weight as the eggs
- Self raising flour to the same weight as the eggs
- 2 lemons (zest and juice)
- 8 x 25ml shots of gin (that’s 200 ml for those who just want to glug it into the jug!)
- Dash of tonic
- 150g granulated sugar
Pre heat the oven to 180c or the equivalent gas etc. Cream together the caster sugar and the butter until light and fluffy, add the eggs and beat like mad.
Sieve in the flour and the zest of both lemons and stir until smooth and then add just under half the gin and the juice of one lemon and stir again.
Pop the whole lot into the loaf tin and bake for about 35-40 mins or until a skewer comes out of the cake clean. Be sure to lick the bowl clean as the mixture is lovely and quite alcoholic.
Let the cake cool and then prepare the drizzle: Mix the remainder of the gin with the last of the lemon juice and the granulated sugar. Add the splash of tonic and mix together. Make holes in the cake with a fork and then slowly pour the drizzle mixture over the cake and leave it to cool completely. Turn the cake out and devour.
Enjoy! Digby certainly did……