Gin and tonic cake
- online only
- Serves 12
- Hands-on time 25 min, oven-time 45 min
This cake packs a (gentle) punch thanks to the classic flavours of a G&T. It makes the perfect birthday cake for the gin and tonic lover in your life.
- 225g butter, at room temperature
- 275g golden caster sugar
- Finely grated zest and juice from 2 limes (put the zest and juice in separate small bowls)
- 3 large eggs, beaten
- 210g natural full-fat yogurt
- 330g self-raising flour
- 100ml gin
- 100ml tonic
- 100g granulated sugar, plus 2 tbsp for sprinkling
- Preheat the oven to 160°C/fan140°C/gas 3. Grease a 15cm x 30 cm cake tin and line with baking parchment.
- Put the butter in a large mixing bowl and add the golden caster sugar. Add the lime zest and, using an electric whisk (or you can do it by hand), give it a quick whisk to bring it all together. Don’t worry about creaming the mix until fluffy – that’s not necessary with this recipe.
- Add the eggs and yogurt to the bowl, then give the mixture another quick whisk. Add the flour then, using a metal spoon, carefully bring the mixture together. Don’t beat the life out of it – mix until the flour has just been incorporated. Spoon the mixture into the lined cake tin and smooth the top.
- Bake the cake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Take out of the oven and leave to cool in the tin for 10 minutes. Meanwhile, put the 100g granulated sugar into a pan with the gin, tonic and lime juice. Place the pan on a medium heat and bring the mixture to the boil, then let it bubble for 3-4 minutes until the sugar has dissolved. Take off the heat.
- Using a fork, carefully poke lots of holes in the top of the cake. Spoon half the syrup over the cake and allow it to soak in. After a couple of minutes spoon over the remaining syrup. It may seem as if there’s a lot of syrup, but it will all sink in to create a wonderfully moist cake – so moist it doubles up as a pudding.
- Finally, sprinkle a couple of tablespoons of granulated sugar over the top of the cake, remove carefully from the tin, leave to cool on a wire rack, then cut into squares to serve.
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