Gin and Tonic Cake with Sugared Fruit

  • Gin and Tonic Cake with Sugared Fruit

Gin and Tonic Cake with Sugared Fruit

Description

(makes 1 x 25cm round cake and 1 x 17cm round cake)

INGREDIENTS

415g butter (diced and softened)
664g (3 1/3 cups) castor sugar
13 eggs
25mls (1 tbsp + 2 tsp) lemon juice
25mls (1 tbsp +2 tsp) gin
finely grated rind of 2 lemons and 2 oranges
415g (3 cups) flour
17g (1 tbsp + 1 tsp) baking powder
1 x recipe Lemon icing

METHOD

  • Preheat oven to 180ºC
  • Spray and flour 25cm and 17cm round cake tins.
  • In food processor cream butter and sugar.
  • Break eggs into jug and pour them through the feed tube with the processor running.
  • Add lemon juice, gin, rind, flour and baking powder. Briefly process to combine.
  • Pour mixture evenly into prepared tins and bake small cake for 40-50 minutes and large cake for 50-60 minutes or until a skewer inserted comes out clean.
  • Leave cakes to rest for 10 minutes.
  • Pour gin and lemon syrup slowly over warm cake and spread with a pastry brush, ensuring an even coating.
  • Leave cake to cool in tin before removing.


Gin and Tonic Syrup


INGREDIENTS

180mls (1/3 cup + 2 tbsp) Gin
50mls (3 tbsp + 1 tsp) Tonic

250g (1 1/4 cup sugar)
zest of 2 lemons


METHOD

  • Put ingredients into a small saucepan. Over a low heat, stir until sugar dissolves and then bring to the boil. Boil gently until a syrupy consistency is developed. This will take about 5 minutes.