Gin And Tonic Cake Recipes

GIN AND TONIC CAKE!

Steps:

• Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment - leave to the side.
• In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.
• Add in the flour, eggs, baking powder, flavouring if using and lime and beat again briefly till combined - try not to overbeat!
• Divide the mixture between the three tins and smooth it over - bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
• Once baked, leave on the side for now, in the tin.
• Whilst cooling for the 10 minutes, make the drizzle.
• Add your Caster Sugar, Gin, and Tonic to a small pan.
• Heat on a Low-Medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat.
• Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin.
• Beat the butter with an electric mixer for a couple of minutes to loosen it - gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
• Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware!
• Alternatively, use the Gin & Tonic Flavouring with the Butter and Sugar instead.
• Add a layer of the cake to your plate/board and pipe on some of the buttercream.
• Add on the second layer and pipe on buttercream again, and then the third layer. If you just want to use buttercream then decorate the top, but I did buttercream and icing so I piped the leftover buttercream around the edges.
• Mix the Icing with the Gin and fill in the top with it, and then sprinkle over the lime zest and add lime slices if you wish!
• Enjoy!

GIN & TONIC CAKE

Steps:

• Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
• Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it's a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
• Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
• To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
• To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up - this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
• To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.