It’s our first birthday at Gin Explorer and what better way to celebrate than combining two of our favourites…GIN and CAKE!!!
What a year we’ve had – there have been 27 gin festivals, over 10,000 gin boxes sent out which included over 48 different artisan distillers, including some of our favourites you could use to make this super yummy cake!! PHEW!!!
What you will need;
For the cake
200 g (7oz) unsalted butter, softened, plus extra to grease
200 g (7oz) caster sugar
4 medium eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
finely grated zest 1 lime
75 ml (3 fl oz) gin
For the syrup
60g (2oz) caster sugar
60 ml (2 fl oz) tonic water
3 tbsp gin
100 g (3 ½oz) icing sugar, sifted
- Preheat oven to 180°C (160°C fan) mark 4 and grease and line base and sides of a 900g (2lb) loaf tin with baking parchment.
- In a large bowl, beat butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition.
- Fold in flour, baking powder and lime zest, followed by the gin. Spoon into the prepared tin. Bake for 55 minutes to hour or until a skewer inserted into the centre comes out clean.
- Meanwhile, make sugar syrup by gently heating the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up the heat and boil for 1 minute.
- Spoon 2 tbsp of the syrup into a small bowl and mix in 2 tbsp of the gin (this mixture will be used to soak the loaf later).
- As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool the loaf in the tin on a wire rack.
- Make icing by mixing together icing sugar with the remaining 1 tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and grate some lime zest on top.
Try to leave the cake to set before serving!