Think lemon drizzle cake, but with added gin. Yes, it is as good as it sounds, and yes this cake is just for adults!
There have been a few articles in the news recently that gin actually has health benefits such as helps reduce wrinkles, fight cancer and is low in calories so is good for your waistline. I came across the recipe for this cake and although I never need an excuse for a little gin, I thought this was the perfect opportunity.
This recipe is slightly different to usual cake recipes because it doesn’t have set weights for each ingredient. The weight of the eggs dictates the weight of the sugar, butter and flour so each cake will be slightly different. As it could be slightly different each time it is important to check the cake with a cocktail stick to make sure it is baked.
I’ve made this cake a couple of times now; once for a family BBQ and another time when my Uni friends came to stay. Everyone has enjoyed it so far, although my Uni friends did find it a little strong at first. I think this was partly due to them wanting to eat it as soon as I had poured the drizzle on. When they had some more the following day, the gin had had time to seep into the cake so the flavour wasn’t as stong.
The recipe is from Truly Madly Kids. In the original recipe, they keep the cake in the tin when pouring the drizzle on. This would help keep all of the drizzle in the cake and not dripping off, but I was worried this would make the cake too saturated. Take your pick at which method you would like to try.
For the cake
4 medium eggs – weigh with their shells on
Caster sugar – the same weight as the eggs
butter – the same weight as the eggs
Self raising flour – the same weight as the eggs
Zest of 2 lemons
Juice of 1 lemon
- Preheat the oven to 180ºC and line a 1kg loaf tin
- Cream together the sugar and the butter until pale and fluffy. Add the eggs and beat on a high speed
- Add the flour and lemon zest and mix again until smooth. Add the gin and lemon juice and mix again
- Pour the mix into the loaf tin and bake until a skewer comes out clean – test it after about 35-40 minutes. Mine took roughly 50 minutes
- Allow the cake to cool for a few minutes before removing it from the tin and leaving it to cool completely on a wire rack
For the drizzle
150g granulated sugar
Juice of 1 lemon
- Mix the gin, lemon juice together, I do this in a jug so it is easier to pour over the cake
- Make holes in the cake with a skewer. Keeping the cake on the wire rack, but a baking try underneath the rack to catch any drizzle that doesn’t soak into the cake
- Slowly pour the drizzle mixture over the cake
The second time I made this cake, the sugar hardened on top a bit more so was more visible which I thought looked quite nice. Not quite sure why it did this time but not the first time!