Despite it only being November I definitely in Christmas mode when it comes to my food. Deep filled mince pies and boxes of heroes have already been floating around the office which has incited a cake craving. Which is why I have finally given in and decided to attempt my own gin and tonic cake.
As a gin lover I am a member of The Craft Gin Club and recieve a new bottle of gin every month along with a small magazine full of titbits and cocktail recipes. So I’ve decided to put November’s tipple to the test using Harrogate’s Slingsby Artisan Gin in my cake experiment.
Following other gin and tonic cake recipes I’ve tweaked things a little bit to suit my tastes…
egg replacer for 4 eggs
same amount of caster sugar
same amount of dairy free butter
same amount of gluten-free self raising flour
4 tbsp lemon juice
2 tbsp elderflower tonic
5 large shots of Slingsby Gin
- Pre-heat the oven to 180 degrees and line a 1kg loaf tin with baking paper
Add the butter, and sugar to a bowl and cream until smooth. Add in the eggs and whisk.
Then add in 2 tbsp of lemon juice and fold in the flour mixing until smooth
Add 3 large shots of Slingsby Gin (as I don’t have a proper spirit measure I used a tall shot glass)
Mix until a smooth batter is created and pour into the loaf tin
Pop the cake in the oven for 45minutes to an hour and create the drizzle
Once the cake is cooked (you can probe the middle with a knife and it come out clean) take it out and place over a wire rack to cool.
Add sugar, 2tbsp of lemon juice, 2 tbsp of elderflower tonic and a further 2 shots of gin to a bowl
Mix until the sugar is dissolved and you have a thick liquid to pour over the cool cake
Drizzle over the cool cake and leave to set.
There you have it, one delicious and definitely alcoholic gin and tonic cake – enjoy!