There’s a tradition in this house that at 6pm on a Friday evening, John and I will convene at our bar (!) for a G&T and review of the week’s activities. Call it an excuse if you like but it is our official and very enjoyable end to the week and beginning of the weekend. Anyway, this week an unfortunately planned 7.30pm appointment that involved driving put paid to this long-standing custom but all was not lost – my friend, Dawn had alerted me to a recipe for a G&T cake and coincidentally, I found the basis for this one on Friday morning. Clearly, a ‘meant to be’ recipe, tried, tasted and thoroughly enjoyed as a preamble to the delayed drinkie session. The freshness of the lime works really well with the gentle background flavour of gin. It’s dead easy to knock up and a great alternative adult version to a traditional drizzle cake – give it a bash – cheers!
What you need…
1 x 900g loaf tin, lightly buttered and lined with parchment paper
200g unsalted butter, cubed
200g caster sugar
4 eggs, lightly beaten
200g self-raising flour
½ teaspoon baking powder
Zest of 1 large lime, finely grated
for the syrupy topping
125g caster sugar
125ml tonic water
3½ tablespoons gin
Juice of 1 large lime
25g granulated sugar
What to do…
Preheat oven to 180c / 350 F / gas 4.
In your food processor, combine the butter and caster sugar to create a pale, light, fluffy mixture. Whilst still whizzing, gradually tip in the egg. When fully incorporated, tip in the flour, baking powder and lime zest. Whizz again until evenly incorporated. Pour in the gin and whizz again to evenly disperse.
Tip the mixture into your loaf tin and pop into the oven to bake for 55 minutes or until an inserted skewer comes out clean and the sponge is a lovely golden brown.
Whilst the cake is cooking, make the syrupy topping. Gently heat the caster sugar and tonic water in a small pan, stirring regularly, until the sugar has dissolved. Add the lime juice and gin, stir and set aside to cool.
Once cooked, remove the cake from the oven and pop tin on a cooling rack and leave from 10-15 minutes until the cake is warm rather than hot.
Prick over the top of the cake with a skewer.
Mix together the cooled syrup with the remaining granulated sugar – you don’t want this to dissolve – the crunch of this sugar on the top of the cake is part of the lusciousness of it!
Pour the syrup over the top of the cake whilst it is still in its tin. It will look like there’s too much but if you pour slowly, it will all ‘fit’. Walk away and decide where you are going to enjoy your first slice of just-warm G&T cake.
Come back 10-15 minutes later and the lemon drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist throughout.
When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious Gin and Tonic Drizzle Cake in lovely fat slices! Raise a forkful and enjoy – cheers!
My friend, Dawn, from whom both of her recipe suggestions seem to have been alcohol-based…..and then Good Housekeeping magazine (but I did completely change the syrupy element)
As ever with these delicious drizzle cakes, delightfully effortless!