Gin & Tonic Cake
Simon Rimmer, Sunday Brunch
Ingredients
Syrup
- Zest and juice of 3 lemons
- 12 juniper berries
- 100g sugar
- 150ml tonic
- 75ml gin
- 150g whipped cream
- 100g lemon curd
Sponge
- Zest and juice of 1 lemon
- 50ml gin
- 200g butter
- 200g sugar
- 200g self raising flour
- 3 eggs
Method
Cake: Beat the sugar, butter and zest until fluffy – use an electric whisk. Add the egg gradually, then add the flour, then lemon and gin.
Spoon into a lined loaf tin. Cook at 180C for 30-40 minutes.
Mix the cream and curd together.
Sauce: Boil it together.
Prick the cake with a cocktail stick and pour over the syrup then dust with loads of icing sugar.
Serve with cream and curd.
