It’s a cake that’s just GUESS.
So different from your usual cake, it melts perfectly in your mouth. The first time I cooked it was many years ago for a friend’s birthday. At the time, I baked two cakes of different sizes and placed them on top of each other – it looked impressive. You will find a picture of it in the Ruth Pretty cookbook.
The only thing that surprised me about the recipe is the amount of eggs. However, that might be exactly why it tastes so good.
Read on for the Gin and Tonic Cake recipe.
Gin and Tonic Cake
Line a 20 cm round cake pan with baking paper and preheat the oven to 180 ° C
- 210g butter
- 330g caster sugar
- 6 eggs
- 12 ml of gin
- 12 ml of tonic water
- Zest of 1 lemon
- 210g flour
- 8 g of baking powder
- 1 recipe of gin and tonic syrup (below)
- 1 recipe for lemon icing (recipe below)
- 1 sweet fruit recipe (optional and recipe below)
Cream the butter and sugar.
Then break the eggs into a separate pot and add them to the butter mixture with the mixer on.
Add the gin, tonic and lemon zest, stirring well to combine.
Add the dry ingredients, stirring again well to combine.
Pour the mixture evenly into the prepared pan and bake for 50 to 60 minutes or until a skewer inserted in the middle comes out clean.
Let the cake rest for 10 minutes then remove from the pan and slowly pour the gin and tonic syrup (recipe below) over the hot cake, using a pastry brush to make sure it spreads evenly.
Let the cake cool completely before frosting it with the lemon icing (recipe below) and sweet fruits (recipe below).
Gin and Tonic Syrup
- 90 ml of gin
- 25 ml of tonic
- 125g sugar
- zest on 1 lemon
Put the ingredients in a saucepan.
Stir over low heat until the sugar dissolves, then bring to a boil.
Boil gently for about 5 minutes until it has a syrupy consistency.
- 190 g icing sugar
- 1 tablespoon of lemon zest
- 35 ml lemon juice
Combine all the ingredients in a small bowl and whisk until smooth.
Take your favorite fruit (I like berries) and dip it in lightly beaten egg white and then in powdered sugar.
Leave to dry on a tray for at least 2 hours or overnight. DO NOT refrigerate.
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