I enjoy a good gin and tonic and recently I have seen several gin and tonic cakes out there, so I thought I would have a go at creating my own. While there is no gin in the cake itself, the icing is made with gin, tonic and lime for an indulgent afternoon tea. You can even nibble a slice with your G and T.
Gin and Tonic Cake
A fresh lime sponge with a gin and tonic icing
Equipment
- Loaf Tin
- Mixing bowl
- Measuring spoons
- Hand mixer
Ingredients
- 100 grams caster sugar You can swap this for a sweetener of your choice if desired
- 90 grams butter
- 4 eggs
- 65 ml milk you can substitute for a plant based milk
- 320 grams ground almonds
- 30 grams coconut flour
- 2 teaspoons gluten free baking powder
- 1 zest of one lime
For the Icing
- 300 grams icing sugar
- 100 ml tonic water
- 25 ml gin
- 1 zest of one lime
- 1 juice of one lime
Instructions
- Preheat the oven to 180 degrees C
- Cream the butter and caster sugar together
- Beat in the eggs, one at a time
- Add the milk and lime zest
- Beat in the ground almonds, coconut flour and baking powder
- Grease your loaf tin
- Pour the cake mixture into your loaf tin and smooth the top with a spatula
- Bake for 25 - 30 minutes until a skewer inserted comes out clean
- Allow to cool completely before icing
For the icing
- Sieve the icing sugar into a bowl
- Add the gin and begin beating
- Add the tonic water and lime juice a little at a time until the icing reaches the consistency of toothpaste. You may not need all the liquid
- Ice the cooled cake. Sprinkle the top with the lime zest and allow to stand until the icing has dried
- Serve and enjoy
Notes
To make this vegan, swap the butter for margarine and the milk for a plant milk. If you prefer lemon with your G and T swap the limes for lemons.