Gin & Tonic Drizzle Cake!

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Two weeks ago the hot weather seriously hit Brussels, and I went to my first BBQ of the year. It’s still nice and balmy, with a few cooler/grey days, and some serious thunderstorms in between! I kind of love thunderstorms though, I’m not a huge fan of the cold, but I like dramatic weather (within reason)! Nothing like a good Summer storm to clear the air 🙂

For the BBQ I made this Gin & Tonic cake, because 1) the host loves G&T’s, and 2) it’s a bit of an inside joke we have, because years and years back when he was dating my sister, we went to their high school graduation ball, and the bar quickly ran out of anything but G&T’s (and I hate gin, it gives me the heebie jeebies). But I’d managed to lose my wallet, and he managed to find it for me (it had fallen out of my teeny tiny bag). So we celebrated with G&T’s (me somewhat begrudgingly). And yeah.

Random little side story for ya there. You probably had to be there 😉

Aaaaaanyways. I stumbled across this recipe a few weeks prior to the BBQ, and decided to throw caution to the wind and try it out. And let me tell you – G&T cake: much, much better than actual G&Ts. It has a slight hint of gin, mainly from the glaze, but in reality it’s much more of a lime syrup cake. It’s kind of like that dangerously perfect cocktail that isn’t too sweet, but isn’t too boozey either (so you end up drinking three because it tastes like dessert in a glass. With booze).

Originally meant to be baked in a bundt cake tin, not owning one of these I made it in a loaf tin, and it was completely fine. It isn’t really like a loaf though, because it’s only about 4 cm high, and 20×10 cm wide. I am definitely making it again, it’s the perfect little Summer party/BBQ cake, and takes next to no time to prepare. I’m also thinking this would make for seriously scrumptious little cupcake-sized cakes!

Gin & Tonic Cake
Adapted from: Great British Chefs

Cake:

  • 110 g butter, at room temperature
  • 110 g sugar
  • 2 eggs
  • 110 g flour
  • 1 tsp baking powder
  • zest of 5 limes
  • 30 ml / 2 tbsp gin
  • 30 ml / 2 tbsp tonic water (or two tbsp of lime juice, should you have forgotten to get tonic water)

Syrup:

  • 125 g sugar
  • juice of 4 limes
  • 15 ml / 1 tbsp gin
  • 15 ml / 1 tbsp tonic water (or, 1 tbsp extra lime juice, if you’ve still forgotten to buy tonic water)

Icing:

  • 15 ml / 1 tbsp gin
  • 15 ml / 1 tbsp tonic water (or, 1 tbsp extra lime juice, if you’ve still forgotten to buy tonic water)
  • juice of 1 lime
  • 400 g icing sugar, sifted

Zest of 1 lime, for decorating the cake.

Make the cake:

Preheat your oven to 180°C / 350°F. Grease your loaf tin (or bundt tin, if you have one!).

Mix together the butter and sugar until pale and fluffy, then whisk in your eggs and flour, and finally the lime zest, gin and tonic water.

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Scrape into your tin, and bake in the middle of the oven for about 25-30 minutes until a toothpick comes out clean.

Make the syrup while the cake is baking, by mixing the syrup ingredients together in a small saucepan, and stirring them over a medium heat until the sugar has dissolved.

When the cake is done, wait ten minutes before turning it out onto a cooling rack. Place a tray or some grease-proof paper underneath, then stab little holes all over the top of the cake with a tooth pick or some such, before spooning the syrup over the cake as patiently as you can, to make sure it has time to absorb and doesn’t all run down over the sides (although some will!). Leave the cake to cool completely.

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Finally, when the cake is cool, make the glaze. I had to seriously up the amount of icing sugar (from 50 g to 400 g!), because the glaze was way, way too wet to sit on the cake (even though it is a glaze, it need to have some body to it, and mine was more like water at first). And even so, it was still do wet to ‘sit’ on the cake in neat little lines, but spread out (which I actually prefer in the end, because it looks pretty and locks in moisture). I suspect my lime might have had more juice in it than the one used in the original recipe. So I might half the glaze portion next time, as I only used about a third of it. Or, I might just make two cakes, but the same amount of glaze 😉 the cake is quite small anyways, and keeps really, really well because of the syrup!

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Drizzle the glaze over the cake, and sprinkle with lime zest.

I imagine this keeps for at least three days, but alas, I didn’t have any leftover but a tiny piece I had hidden, and ate the next day for breakfast (hair of the dog and all that 😉 and it hardly contains any gin, really).

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(here slightly smushed from being wrapped up and taken to the BBQ!)

P.s.: This can apparently very easily be made gluten free, by substituting rice flour for normal flour! The original recipe is gluten free, but I didn’t have rice flour on hand, and it was still light and lovely, not at all heavy 🙂

P.p.s.: I’m thinking this could also be really delicious as a mojito cake, by switching the gin and tonic for rum!..?

 

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