Gin And Tonic Cake Recipes

GIN AND TONIC CAKE!

Steps:

• Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment - leave to the side.
• In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.
• Add in the flour, eggs, baking powder, flavouring if using and lime and beat again briefly till combined - try not to overbeat!
• Divide the mixture between the three tins and smooth it over - bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
• Once baked, leave on the side for now, in the tin.
• Whilst cooling for the 10 minutes, make the drizzle.
• Add your Caster Sugar, Gin, and Tonic to a small pan.
• Heat on a Low-Medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat.
• Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin.
• Beat the butter with an electric mixer for a couple of minutes to loosen it - gradually beat in the icing sugar until well combined (this can take up to 5 minutes).
• Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware!
• Alternatively, use the Gin & Tonic Flavouring with the Butter and Sugar instead.
• Add a layer of the cake to your plate/board and pipe on some of the buttercream.
• Add on the second layer and pipe on buttercream again, and then the third layer. If you just want to use buttercream then decorate the top, but I did buttercream and icing so I piped the leftover buttercream around the edges.
• Mix the Icing with the Gin and fill in the top with it, and then sprinkle over the lime zest and add lime slices if you wish!
• Enjoy!

GIN & TONIC CAKE

Steps:

• 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.

GIN AND TONIC

Steps:

• Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately.

GIN & TONIC CAKE RECIPE

Steps:

• Preheat the oven to 180°C (350°F/Gas 4).
• Butter a 900g loaf tin and line the base and sides with baking parchment. Put the butter and sugar into a bowl, and whisk with an electric whisk until pale, light, and fluffy.
• Lightly beat the eggs in a jug. You just need them to all become the same uniform, yellow colour. Pour them, bit by bit, into the butter and sugar mixture, whisking all the while.
• Gently fold in the flour, baking powder, and lemon zest, so you don't burst the air bubbles in the batter. Pour in the gin and give it a gentle stir. Spoon into the prepared tin.
• Bake for 1 hour. After 55 minutes, insert a skewer into the centre of the cake and, if it comes out clean, take the cake out of the oven. If it doesn't, give it another 5 minutes.
• Meanwhile, make the syrup. Put the sugar and tonic water into a small pan and set over a low heat. Stir until the sugar dissolves.
• Increase the heat and boil the syrup for 1 minute without stirring. Measure out 2 tbsp of the syrup into a small bowl and mix in the gin. (Discard the remaining syrup.)
• Once the cake is out of the oven, use a skewer to make 8 holes in it. Drizzle the gin syrup over the top of the cake and leave to cool in the tin.
• Turn out the cake, turn it right-side up again, and place on a wire rack. Mix together the ingredients for the icing and spoon it on the cake. Arrange the lemon slices along the top. Leave to set. Recipe taken from Nadia and Kaye Disaster Chef by Nadia Sawalha and Kaye Adams (£20).

GIN & TONIC CUPCAKES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, zest and vanilla. Add to dry ingredients; beat until well blended., Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter., Fill paper-lined muffin cups three-fourths full. Bake at 325° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cheese, cream, confectioners' sugar, gin and food coloring until stiff peaks form. Pipe over cupcakes. Garnish with lime slices. Refrigerate leftovers.