Gin and Tonic Loaf Cake
This boozy twist on the traditional lemon drizzle from Jane's Patisserie turns a gin & tonic cocktail into a loaf cake, complete with plenty of lime and gin-laced icing.
From the book
An absolutely iconic bake in the cake world is a lemon drizzle cake… and it got me thinking, why does the drizzle have to be lemon?! Why can’t we add something else in, such as one of my favourite drinks – a G&T! And oh wow, it worked so much better than I ever thought it could – and my blog readers agree. The flavour from the drizzle works so well with the lime hinted sponge, and the gin icing topping just finishes it off to perfection!
|zest of 1 lime
|For the G&T Drizzle:
|For the decoration:
|3 -4 tbsp
|zest of 1 lime
You will need: a 900g loaf tin.
Preheat the oven to 180°C/160°C fan and grease and line a 900g loaf tin.
Beat the butter and caster sugar together in a bowl until light and fluffy. Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined. Pour the mixture into the tin and for 45–50 minutes, or until baked through. Leave the cake to cool in the tin while you make the drizzle.
Add the caster sugar, gin and tonic water to a small pan and place over a low-medium heat. Stir gently until the sugar has dissolved and then turn off the heat.
Carefully poke holes into the top of the cake with a cake skewer or fork, then pour the drizzle over the cake. Leave the cake in the tin to cool fully.
Remove the cooled cake from the tin. Put the icing sugar into a bowl and gradually mix in the gin until you reach a thick and pourable consistency. Pour the icing over the cake, then finish with some lime slices and a sprinkling of lime zest.
Any flavour gin can be used! The tonic water can be swapped for lemonade, ginger ale or more gin.
The lime is optional, or can be swapped for the zest of 1 orange or 1 lemon!