Serves: 8(1 Vote)
8oz self-raising flour (same weight to eggs)
150g icing sugar
about 10 splashes gin
8oz caster sugar (same weight to eggs)
8oz butter (same weight to eggs)
- Weigh the eggs in their shells, then measure out the same weight of butter (at room temp), caster sugar and self raising flour.
- Cream the butter and sugar together until light and fluffy –resist temptation to eat big spoonfuls of mixture– then beat in the eggs.
- Sift flour into mixture and beat again.
- Grate the zest of both lemons and add into the mix, along with the juice of one lemon and about 4 shots of gin. I used a spirit measure, but it's probably about 100ml.
- Pour into a 1lb lined loaf tin and bake at 180C (170 for a fan over) for about 45 minutes, or until you can poke a knife in and it comes out clean.
Once cake is cooked, remove to a wire rack to cool …resist temptation to eat the edgy bits.
- Make glaze by combining 150g icing sugar with about 6 shots of gin and the juice of the other lemon and a splash of tonic if you have any, until the sugar dissolves. (resist temptation to drink spoonfuls of the glaze. Fail. Make note not to drive car for a while)
- When the cake is cool, poke a few holes in the top and pour the glaze over. There is quite a lot of glaze, you might not need all of it.
Either just cut off chunks and shove them greedily in your face while hiding in the kitchen. Or maybe warm up and add a dollop of good quality ice-cream.
I got this recipe from the bloody brilliant [[http://www.puddinglaneblog.co.uk/2014/06/gin-and-tonic-cake.html Pudding Lane Bakery]] so must give them all the credit! I do think this would work brilliantly with Prosecco or champagne instead of gin as well.
Probably best not to feed this to small children.
I have classed this as store cupboard because I generally have lemons and gin and tonic. (I always have gin, let's not lie.)