Hi Everyone,
This is one cake that is simply DIVINE.
So different from your usual cake, it seamlessly melts in your mouth. The first time I baked it was many years ago for a friends Birthday. At the time I baked two cakes of different sizes and placed them on top of each other – it looked impressive. You’ll find a picture of this in the Ruth Pretty cookbook.
The only thing that surprised me in the recipe is the quantity of eggs. However maybe that’s exactly why it taste so good.
Keep reading for the Gin and Tonic Cake recipe.
Gin and Tonic Cake
Line a 20cm round cake tin with baking paper and preheat oven to 180°C
Ingredients
- 210g butter
- 330g castor sugar
- 6 eggs
- 12 ml gin
- 12 ml tonic water
- zest of 1 lemon
- 210g flour
- 8g baking powder
- 1 recipe gin and tonic syrup (further down)
- 1 recipe lemon icing (recipe further down)
- 1 recipe sugared fruit (optional and recipe further down)
Recipe
Cream the butter and sugar.
Then break the eggs in a separate jug and add them to the butter mixture with the beater constantly running.
Add gin, tonic and zest of lemon, stirring well to combine.
Add the dry ingredients, again stirring well to combine.
Pour the mixture evenly into the prepared tin and bake for 50-60 minutes or until a skewer inserted in the middle comes out clean.
Leave cake to rest for 10 minutes then take out of tin and pour gin and tonic syrup (recipe further down) slowly over the warm cake, using a pastry brush to ensure it spreads evenly.
Cool cake completely before icing with the lemon icing (recipe further down) and sugared fruit (recipe further down).
Gin and Tonic Syrup
- 90ml gin
- 25ml tonic
- 125g sugar
- zest on 1 lemon
Place ingredients in a saucepan.
Stir over a small heat until sugar dissolves, then bring to the boil.
Boil gently for approximately 5 minutes until a syrupy consistency is achieved.
Lemon Icing
- 190g icing sugar
- 1tsp lemon zest
- 35ml lemon juice
Combine all ingredients in a small bowl and whisk until smooth.
Sugared fruit
Take your preferred fruit (I like berries) and dip into lightly beaten egg white and then castor sugar.
Leave on a tray for at least 2 hours or overnight to dry. DO not refrigerate.
Enjoy!
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16 Persons think this post is funky
thank you very much dear Yvonne for your blog recipe it sounds really very yummy
Can you cook this in a bunt pan?
Good question Judy.
I have never tried but I don’t see why not.
Love to see the photo x
Thank you for the recipe! Just made it, looks fantastic! However the icing recipe may be wrong. I used 90g of icing sugar to get a nice icing consistency. I think 190g would be way too much!