Gin & Tonic Loaf Cake
- Prep: 15m
- Cook: 50m
- Serves: 8
This is a fabulous cake recipe enhanced with Helen Browning's organic gin. Use tonic water and your favourite gin to create a zingy iced cake with bags of flavour!
Method
- Preheat oven to 180°C/Fan 160°C/Gas 4. Butter and line a 900g loaf tin. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs, beating well after each addition.
- Fold in the remaining flour, baking powder and lemon zest, then add the gin. Spoon into the prepared tin, level the surface and bake for 55–60 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile, make the sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves.
- Turn up the heat and boil for 1 minute. Mix in 40ml of the gin (this mixture will be used to soak the loaf later).
- As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved gin syrup from the bowl. Cool the loaf in the tin on a wire rack.
- Make the icing by mixing together the sifted icing sugar with the remaining gin until smooth.
- Remove the loaf from tin, transfer to a board and peel off the paper. Spoon over the icing. Leave the cake to set before slicing.
- Recipe by Helen Browning's Organic
Ingredients
All to be sourced organic where possible
- 200g unsalted butter, softened, plus extra to grease 200g caster sugar
- 4 free-range eggs, beaten 200g self-raising flour
- 1⁄2 tsp baking powder
- 1 lemon, grated zest only
- 85ml Helen Browning’s organic gin with pear and sea buckthorn
- For the drizzle and icing:
- 125g caster sugar
- 120ml tonic water
- 65ml gin
- 100g icing sugar, sifted
- 65ml Helen Browning’s organic gin with pear and sea buckthorn
- 100g icing sugar, sifted