GIN & TONIC CAKE RECIPE | BBC GOOD FOOD
Provided by: Elena Silcock
Categories: Afternoon tea, Dessert, Treat
Total time: 1 hours 45 minutes
Prep time: 1 hours
Cook time: 45 minutes
|250g salted butter|
|325g golden caster sugar|
|250g self-raising flour|
|75g natural yogurt|
|2 large limes, juice only|
|150ml tonic water|
|1 tsp juniper berries, lightly crushed|
|200g softened butter|
|400g icing sugar|
|2 tbsp milk|
|zest of 3 limes (using up those you’ve juiced, above)|
|2 limes, zested then 1 cut into thin wedges to decorate|
|1 tbsp granulated sugar|
|¼ cucumber, peeled into ribbons|
- Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
- Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it’s a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
- Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
- To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
- To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up – this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
- To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
Calories 517 calories, FatContent 26 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.77 milligram of sodium
GIN AND TONIC CAKE
Provided by: Lynn April
Total time: 43 minutes
Prep time: 15 minutes
Cook time: 28 minutes
|1 and ⅔ cups (200g) all-purpose flour|
|½ teaspoon baking powder|
|¼ teaspoon baking soda|
|½ teaspoon salt|
|½ cup (113g) unsalted butter (melted)|
|1 cup (200g) granulated sugar|
|1 large egg|
|¼ cup (61g) yogurt (plain, vanilla, Greek, or regular, any fat content; you may also use sour cream)|
|½ cup + 2 Tablespoons (135mL) milk (any)|
|2 Tablespoons (15mL) gin|
|½ teaspoon vanilla extract|
|juice and zest of 1 lime|
|juice of 1 lime|
|¼ cup (60mL) gin|
|1 Tablespoon (13g) granulated sugar|
|3 Tablespoons (45mL) tonic water|
|¼ cup (57g) unsalted butter (softened to room temperature)|
|zest of 1 lime|
|1 cup (120g) powdered sugar|
|1 Tablespoon (15mL) gin|
- GIN AND TONIC CAKE
- GIN AND LIME GLAZE
- GIN AND LIME FROSTING
GIN AND TONIC LOAF – LOAF CAKE RECIPE
Provided by: GOODHOUSEKEEPING.COM
Total time: 1 hours 35 minutes
Prep time: 25 minutes
Cook time: 1 hours 10 minutes
Yield: 8-10 servings
|200 g unsalted butter, plus extra to grease|
|200 g caster sugar|
|4 medium eggs, beaten|
|200 g self-raising flour|
|½ tsp baking powder|
|Finely grated zest 1 lime|
|75 mL (3 fl oz) gin|
|125 g (4oz) caster sugar, plus extra to sprinkle|
|125 mL (4 fl oz) tonic water|
|3½ tbsp gin|
|2 limes, cut in half through their length and sliced into 3mm (1/8in) half moons|
|100 g icing sugar|
- Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5min. Gradually add eggs, beating well after each addition.
- Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
- Meanwhile, make sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min. Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will be used to soak the loaf later). Set pan of remaining syrup aside.
- As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool loaf in tin on a wire rack.
- Meanwhile, make the candied lime slices. Reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 10-12min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.
Calories 451 calories
THIS PINK GIN CAKE ONLY USES THREE INGREDIENTS
Provided by: DELISH.COM
Total time: 45 minutes
Prep time: 5 minutes
Cook time: 0S
|1 x 425g box vanilla cake mix|
|250 mL can of pink gin and tonic|
|Pink or red food colouring|
|100 g icing sugar|
|60 g raspberries|
- Line a 900g loaf tin with baking parchment. Preheat the oven to 170°C (150°C fan)
- Put the cake mix in a large bowl. Put 1tbsp of the gin and tonic can into a separate small bowl (save this for the icing), then tip the remainder of the can into the cake mix bowl. Add a few drops of food colouring to tint the batter pink. Whisk together until the batter is smooth and the food colouring is uniformly mixed in.
- Tip batter into prepared tin and bake for 40min or until risen and springy to the touch. Cover with foil and cool in the tin.
- Add the icing sugar and 2 raspberries to the remaining gin and tonic in the bowl. Beat together with a metal dessert spoon, crushing the raspberries as much as possible to make a pink glaze.
- Invert cake on to a plate or board, lift off tin and peel off parchment. Pour the glaze over the top, decorate with the remaining raspberries and leave to set for 1hr. Slice and serve.
ALCOHOL CAKES – GIN CUPCAKES – BLACKBERRY GIMLET CUPCAKES
Provided by: GOODHOUSEKEEPING.COM
Total time: 1 hours 5 minutes
Prep time: 30 minutes
Cook time: 35 minutes
|175 g (6oz) unsalted butter, softened|
|175 g (6oz) caster sugar|
|175 g (6oz) self-raising flour|
|3 tbsp. gin|
|Finely grated zest of 2 limes|
|2 tbsp. gin|
|40 g (1 ½oz) Juice of 1 lime|
|200 g (7oz) blackberries, plus 12 to decorate|
|2 tbsp. Chambord|
|125 g (4oz) unsalted butter, softened|
|400 g (14oz) icing sugar, sifted|
- Meanwhile, make the syrup by gently heating all the ingredients in a pan, stirring to dissolve the sugar, then bring to the boil and simmer for 1min. When the cakes are cooked, remove from oven and poke holes all over with a skewer or cocktail stick. Brush cakes with gin syrup and leave for 5min; remove cakes from tin and set aside to cool on a wire rack.
- For the buttercream, put 200g (70z) blackberries into a pan with 1tbsp water. Bring to the boil, then reduce to a simmer for 10min, stirring occasionally, until berries are soft and juice thickened. Blend until smooth, then pass through a sieve into a bowl. Stir in Chambord, if using. Set aside to cool.
- In a bowl, beat butter using an electric whisk until soft, then whisk in icing sugar in 2 batches; continue to beat until light and fluffy. Whisk in cooled blackberry purée.